Preheat oven to 350°F.Add the flesh of the mango (peel and pit removed) to a food processor, process until smooth.
Add the mango puree along with the remaining filling ingredients to a pot, off heat. Whisk until well combined.
Add the pot to medium-high heat, bring to a boil, whisking continuously. Boil until thickened, about 6 minutes, remove from heat.
Roll the dough out on a lightly floured surface into a large circle. Line the pie plate evenly with the dough. Pour the filling into the piecrust. Bake for 25-30 minutes or until the crust has turned golden brown. Remove from oven, allow to cool to room temperature. Transfer to the fridge, chill until set, about 3 hours and up to 24.
Make the whipped cream
Add the whipped cream ingredients to the bowl of a stand mixer, mix on high until well-combined and soft peaks form.
Top the pie with whipped cream, slice and serve.