This post was created in partnership with the National Mango Board. All opinions are our own.

If you like apple pie, then you’re going to love mango pie! Thanksgiving is just around the corner, and this year’s dessert table is getting a brand new look. Don’t worry, we’re not advising you to do anything drastic—you can still bring pumpkin and pecan pies to the festivities as we don’t want your guests to miss out—but instead of baking the same ole apple pie for the twenty-ninth year in a row, this time we’re going to surprise everyone with something special. Spiced with warm fall flavors, and topped with a golden lattice crust—with this post we declare that pie season has officially begun!

Let the fall celebrations commence. We’d like to raise a glass to cooler temperatures, comfy warm sweaters, puffy grey clouds, and… slices of pie! Bring on cozy evenings by the fireplace with hot bowls of soup and pumpkin treats—we are here for it, and today we’re excited to kick off Autumn with something sweet. While most people think of mango as a summer fruit, it is in fact available all year round—there are six different varieties sold in the U.S., and they all ripen at different times, ensuring that mangos are always in season. When baked in a pie mixed with cinnamon, fresh nutmeg, ginger, and allspice, and nestled in a delicate, buttery lattice crust that’s sprinkled with sparkling sugar, this dessert definitely puts the “thanks” in Thanksgiving.

Need help picking a ripe mango? You’ve come to the right place! When choosing mangos, it’s all about the feeling and not the color, since every variety looks different when ripe. A perfectly ripe mango will give slightly when squeezed, like an avocado, indicating soft flesh inside. Also, this superfruit is packed with nutrition: 1 cup of mango has 100% of your daily vitamin C, plus 35% of your daily vitamin A, and 12% of your daily dietary fiber, so feel free to help yourself to that second slice of pie. Throw another log on the fire, pour yourself a pumpkin spice martini, and enjoy a relaxing evening at home—you deserve it.

Also, join us for some pie today on Instagram at 12pm PST as we prepare this tropical treat LIVE from our kitchen!

Looking for more mango inspiration? The Husbands have got you covered: If you’ve never grilled mango before, you must try our fresh veggie burrito bowls with grilled mango. Also, check out our spring galette with asparagus, gruyère, and mango, or our tostones with mango salsa! And if you’re feeling thirsty, our new cookbook has a recipe for Mango Margaritas with a Chile Lime Rim. Cheers!

Mango Pie
Makes one 9-inch pie

For the crust (see note):
2 1/2 cups (300 g) all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1 cup (2 sticks / 226 g) unsalted butter, cut into cubes and chilled
1/2 cup (118 ml) very cold water
1 egg
several pinches of coarse decorating sugar

For the filling:
6 cups (950 g) diced mangos (about 6 medium mangos)
1/2 to 2/3 cup (100 to 132 g) granulated sugar (see note)
1/4 cup (30 g) all-purpose flour
1 tablespoon cornstarch
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon ground ginger

To make the crust:
In a large bowl, whisk together the flour, sugar, and salt. Add the chilled butter cubes, and use a pastry blender or two knives to cut the butter into the flour until the largest pieces are the size of peanuts. Add the cold water and stir until the dough begins to clump together. The dough will be shaggy and dry—work it with your hands briefly to gather it together into one ball without over-kneading the dough. If it seems too dry, add more ice water a teaspoon at a time until it is moist enough to gather into a ball. Cut the dough in half, roll each half into a ball, and wrap each one tightly in plastic, pressing it into a disc shape. Refrigerate for at least 30 minutes, or up to 1 day.

To make the filling and assemble the pie:
Preheat oven to 375°F/191°C.

In a large bowl, stir together the diced mangos, sugar, flour, cornstarch, lemon juice, cinnamon, salt, nutmeg, allspice, and ginger, and toss to combine evenly. Set aside.

Take one of the chilled dough discs out of the refrigerator, unwrap, and place on a floured work surface. Roll out the dough until it forms a rough circle about 12 inches in diameter and about 1/4-inch thick. Gently fold the dough in half, and half again, then transfer to a pie plate and unfold so the dough is centered evenly in the pie plate and overhangs the edges. Press the dough into the bottom and sides of the plate, then transfer to the fridge.

Take the second dough disc out of the fridge, unwrap, and place on a floured work surface. Roll out the dough until it forms a circle about 12 inches in diameter, and about 1/4-inch thick. Use a pizza cutter or pastry wheel to cut the dough into 8 to 10 strips, each about 1-inch wide.

Remove the chilled pie plate from the fridge. Pour the mango filling into the chilled crust, and spread it into an even layer. Use the strips of dough to create a lattice crust (see video above):

1. First lay 4 to 5 strips parallel across the pie, with about 1 inch of space between each strip.

2. Fold every other strip back, so they only extend halfway across the pie.

3. Lay a dough strip crosswise across the pie, with one side of the strip touching the edge of the strips you folded back.

4. Unfold the dough strips back across the whole pie, so the crosswise piece is now underneath every other strip.

5. Now fold every other strip back—this time, the opposite strips from the ones you folded in step 2.

6. Lay a second dough strip crosswise across the pie, parallel to the first one, with about 1 inch of space between them.

7. Unfold the dough strips back across the whole pie, so the crosswise piece is now underneath every other strip.

8. Repeat with the remaining strips of dough until the space is filled evenly with lattice.

Once the lattice is complete, trim any overhanging dough to about 1 inch. Fold the overhanging dough up and press it to create a crust around the pie, using your fingers or a fork to crimp and seal the dough.

In a small bowl, whisk the egg with a fork until blended. Brush the crust and lattice of the pie with the egg wash until it is evenly coated (you will not use all the egg). Sprinkle with several pinches of coarse decorating sugar then place the pie on a rimmed baking sheet. Cut 4 thin strips of foil and gently wrap the outer rim of the crust to prevent over-browning, leaving the lattice uncovered. Place the baking sheet in the oven and bake for 30 minutes. Remove the foil and bake for another 30-45 minutes, until the filling is bubbly and the crust is a deep golden color. Let the pie cool on a rack for 2 to 3 hours, which allows the filling to set and thicken—if you cut into it too early, the filling will be quite runny. Serve at room temperature or warmed—with a scoop of vanilla ice cream if desired—and enjoy!

notes:
— To save time, you can use a store-bought crust instead of making your own. Most packages contain two crusts: simply press one crust into the pie plate, and cut the other into strips to form the lattice.
— If you would like to skip the lattice, simply roll out the second circle of dough, and lay it over the filling. Trim any overhanging dough, crimp and seal the edges, cut a few vents for steam to escape, then brush with egg wash and bake as directed.
— For the filling, the amount of sugar will depend on the sweetness of the mangos. If your mangos are quite tart, you may need the full 2/3 cup of sugar, while extra-sweet mangos will only need 1/2 cup. Taste and adjust to your preference.
— The pie is best on the day it is baked, but it will stay fresh, covered at room temperature, for up to 2 days. After that, the crust loses its flakiness.