Yokahula Mango Kuchen

Preheat oven to 375°F (190°C). Prepare the pie crust mix according to package directions and press into a 9-inch pie dish, creating an even bottom and sides.

Combine the flaked coconut, 1/4 cup sugar, and the slightly beaten egg in a small bowl, stirring until well mixed. Spread this mixture evenly over the pie crust base.

Bake the crust and coconut layer for 10 minutes until the coconut begins to toast lightly.

While the crust bakes, arrange the peeled and sliced mango pieces over the partially baked coconut layer, distributing them evenly.

In a separate bowl, whisk together the sour cream, remaining egg, 1/2 cup sugar, cinnamon, and water until smooth and fully combined.

Pour the sour cream mixture over the mangos, allowing it to settle gently between the fruit pieces.

Bake for 25-30 minutes until the custard topping is set but still slightly soft in the center and the edges are lightly golden.

Remove from the oven and allow the kuchen to cool for at least 10 minutes before serving to allow the filling to set completely.