Strawberry Mango Balsamic Pie

Strawberry Mango Balsamic Pie: Unique Dessert Recipes from Little Miss Bakery

Yesterday was a very big day for me. After two years of being terribly injured in my hips, I ran my first race! A 10k! Although it was terribly freezing and windy, I ran the whole time without stopping which was a huge success. I felt great (though very cold). I am a little sore today, but that good kind of sore where you feel like you really kicked some butt. It’s been a physical and mental struggle these last two years, but I finally beat it. It feels wonderful to be on this side of a long fight.

Sunday is my favorite day of the week, the day I like to make a little dessert to reward myself for a hard week’s work. Today, I did a little experiment. Because I couldn’t find any rhubarb at my local grocery store, I opted for an unconventional choice – mango. Sometimes experiments fail miserably; this one however it was quite the opposite.

Move aside, rhubarb! The mangoes were tart, giving that great contrast to the strawberries that the rhubarb does. The balsamic adds a nice underlying flavor but is not overpowering.

As for the pie crust, I have tried out several recipes and when I found this one, I knew it was The One. You should definitely read this tutorial by blogger Sally’s Baking Addiction. I only slight modify it- but she gets all the credit! She’s a great blogger, and this post is no exception. It’s a fabulous tutorial on why this recipe is the best and what each ingredient adds to the crust.

Strawberry Mango Balsamic Pie

Print Recipe
Serves: 8


  • 2 and 1/2 cups all-purpose flour
  • 1 and 1/4 teaspoons salt
  • 6 tablespoons unsalted butter, frozen and cubed
  • 3/4 cup vegetable shortening, chilled
  • 1/4 cup ice water
  • 1/4 cup vodka, ice cold
  • 1 1/2 pounds of strawberries, sliced
  • 1 cup mango, cut into small strips (about 2 small mangoes)
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 2 tbsp balsamic vinegar
  • 3 tbsp corn starch



First, prepare the pie crust. First, mix the flour and salt together in a large bowl. Add the cubed butter and the shortening. Using a pastry cutter, cut the butter and shortening into the following mixture until the mixture is coarse, in pea sized bits. Do not overwork the dough at this point! The big chunks of fat give the piecrust the flaky texture.


Slowly add the ice water in the vodka to the mixture, stirring to combine. Put the dough onto a floured surface and knead until completely combined, only about 1 minute. Separates into two parts, roll them into a ball, and then flatten into disks. Wrap them into saran wrap and place in the refrigerator for at least an hour.


When you are ready to make the pie, prepare the filling. Preheat the oven to 375°F . Combine strawberries, mango, sugars, vinegar and corn starch.


Remove your pie crust from the refrigerator. Roll out one pie crust on a floured surface, with extra flower handy for your hands and your rolling pin. Once it is big enough to lay in your pie pan, lay in the pan and cut the excess dough off the edges. Pour filling into the crust. The second crust you can roll out and lay on top, or opt for a lattice too like I did. Sprinkle sugar on top of the pie. Cover the edges of the pie with foil.


Bake on the middle shelf (with a large cookie tray beneath to catch the drippings) for 45 - 50 minutes. Remove the foil after 35 minutes.


Let sit for at least an hour, and enjoy!

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