Mango Coconut Pie

Preheat oven to 375°F and place the prepared pie crust in a 9-inch pie dish, then bake for 8-10 minutes until lightly golden.

Sprinkle the unflavored gelatin over the mango juice in a small bowl and let sit for 5 minutes to bloom.

Heat the mango juice mixture over low heat, stirring constantly until the gelatin dissolves completely, approximately 2 minutes.

Stir the chopped mangos into the gelatin mixture, then pour into the pre-baked pie crust and refrigerate while preparing the coconut custard.

Combine sugar, cornstarch, and salt in a saucepan, then gradually whisk in the milk until smooth.

Cook the milk mixture over medium heat, stirring constantly for 8-10 minutes until it thickens and coats the back of a spoon.

Temper the beaten egg yolks by slowly pouring a small amount of the hot milk mixture into them while whisking constantly, then pour the tempered yolks back into the saucepan.

Cook for another 2 minutes, stirring constantly, then remove from heat and stir in butter and vanilla until fully combined.

Fold the toasted coconut gently into the custard mixture.

Pour the coconut custard evenly over the mango layer in the pie crust.

Refrigerate the pie for at least 2 hours until the custard is fully set and chilled before serving.