Try to find small Ataulfo or champagne mangoes for this pie. The flesh is much smoother and less fibrous than the bigger Tommy Atkins type mangoes.
5 cups peeled and sliced mango
1 1/3 cups granulated sugar
1/4 cup packed light brown sugar
2 tbsp. apple juice
1/4 cup plus 1 tbsp. instant tapioca
9-inch double-crust pie shell
1 tbsp. butter, softened
1. Preheat the oven to 400°F.
2. In a bowl, combine mango, sugars, apple juice, and tapioca. Let stand for 20 minutes.
3. Pour filling into unbaked pie shell and cover with dabs of butter. Add top crust and seal edges by pressing with prongs of fork. Cut slits in top crust. Bake for 1 hour, or until bubbles slowly burst and crust is golden brown. Serve at room temperature.