In a food processor, combine flour and cold, cubed butter. Pulse until it resembles coarse crumbs. Add ice water, vinegar, and salt, then pulse until the dough holds together. Refrigerate for 1 hour.

In a saucepan, combine cubed mango with a pinch of salt over medium heat. Cook for about 15 minutes until the mango softens. Chill in the refrigerator for 45 minutes.

Add raw mango pieces to the reduced mango filling, then mix in sugar and cornstarch for balance. Ensure every bite is delightful.

Preheat the oven to 350°F (175°C). Roll out one ball of dough for the pie plate, press it in, ready for filling.

Pour the mango mixture into the prepared pie crust, spreading evenly. This is the heart of your mango pie.

Roll out the second dough ball and cut it into strips for a lattice top. Create a beautiful lattice pattern over the mango filling.

Trim excess dough, pinch edges for a decorative border, and bake for about 1 hour and 15 minutes until the crust is golden and filling bubbles.

Let the pie cool for at least 30 minutes before serving. Slice into wedges and enjoy as is or with whipped cream.