1. Heat your oven to 425°F and fit the bottom crust into a 9-inch pie pan. Prick the bottom all over with a fork to prevent puffing.
2. Peel and cube mangoes into bite-sized pieces—they should be tender but still hold their shape. Grate that fresh ginger and zest the lime while you’re at it.
3. In a large bowl, gently toss mango pieces with brown sugar, cornstarch, grated ginger, lime juice, and lime zest. Let this mixture sit for about 10 minutes to let the flavors meld.
4. Stir in coconut milk just until everything’s coated—don’t overmix or you’ll break down the mango pieces.
5. Pour the filling into your prepared crust and dot the top with butter pieces. Add top crust if using and crimp edges, or leave open for a rustic look.
6. Bake at 425°F for 15 minutes, then reduce to 350°F and continue baking for 30-35 minutes until golden brown and bubbling around the edges.
7. Cool for at least 2 hours before slicing—I know it’s hard to wait, but hot mango filling is basically lava.

Notes:

• Fresh ginger makes all the difference—don’t use the pre-ground stuff
• Full-fat coconut milk is key for that rich, tropical flavor
• Every oven runs differently, so trust your eyes more than the timer

Storage Tips:

• Store covered in the fridge for up to 3 days
• The flavor actually improves overnight as everything melds together
• Don’t freeze this one—the texture gets weird when thawed