Ready in: 3 hours · Serves: 8 · Technique: Baking · Storage: Refrigerate for up to 3 days.
Quick Answer
This Mango Key Lime Pie combines the tartness of key limes with the sweetness of ripe mangoes for a refreshing holiday dessert.
Living in New York City, I’ve come to appreciate the vibrant mix of cultures and flavors that this city offers. As the holiday season approaches, bringing with it Thanksgiving gatherings and cozy Christmas get-togethers, I’m delighted to share a refreshing dessert that perfectly balances the tartness of key limes with the sweetness of ripe mangoes. I’ve perfected this Mango Key Lime Pie over the years, and trust me, it’s a showstopper worthy of your festive table.
A Festive Dessert for Every Occasion
This Mango Key Lime Pie is not just a beautiful dessert; it’s a testament to the flavors of the season—a perfect fit for a festive Thanksgiving or Christmas celebration! Enjoy the compliments that are sure to come your way when you serve this delightful treat!
Why You’ll Love This Recipe
- Perfect balance of tartness and sweetness, making it a crowd-pleaser.
- Easy to make with simple ingredients you can find at any grocery store.
- A visually stunning dessert that adds a festive touch to your holiday table.
- Made with fresh ingredients for an authentic, vibrant flavor.
- Can be prepared in advance, freeing up your time for other holiday activities.
Ingredients
Gather these simple ingredients to create your Mango Key Lime Pie:
For the crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the filling:
- 1 cup fresh key lime juice (about 20 key limes)
- 1 cup ripe mango puree (about 2 ripe mangoes)
- 1 can (14 ounces) sweetened condensed milk
- 4 large egg yolks
- Zest of 4 key limes
For the topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Lime slices and mango wedges for garnish
How to Make Mango Key Lime Pie (Step-by-Step)
Follow these steps to create the perfect dessert for your holiday gatherings.
Step 1: Prepare the crust
In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are well-coated and the mixture holds together when pressed. Press this mixture evenly into a 9-inch pie dish, forming the crust. Bake in a preheated oven at 350°F for 10 minutes, allowing the crust to become slightly golden and fragrant.
Step 2: Make the filling
While the crust is baking, get started on that luscious filling. In a medium bowl, whisk together the sweetened condensed milk, egg yolks, and key lime juice until beautifully combined. Fold in the mango puree and key lime zest, creating a creamy and vibrant mixture that smells divine.
Step 3: Assemble and bake
Pour the filling into the baked graham cracker crust, smoothing the top with a spatula. Bake at 350°F for 15-20 minutes, until the edges are set but the center still has a slight jiggle. This slight jiggle keeps the pie creamy!
Step 4: Cool down
Once out of the oven, let the pie cool at room temperature for an hour, then transfer it to the refrigerator to chill for at least 2 hours, or overnight if you can wait. This chilling step lets the flavors meld beautifully.
Step 5: Whip the cream
When you’re ready to serve, whip the heavy cream with powdered sugar until soft peaks form. Spread this whipped cream over the cooled pie and add a garnish of lime slices and mango wedges for an extra splash of color and flavor!
Common Mistakes to Avoid
- Using bottled lime juice: Always opt for fresh key lime juice for that vibrant, zesty flavor. Bottled versions cannot replicate the freshness.
- Overbaking the filling: Keep an eye on the pie, as overbaking will result in a rubbery texture. The pie should have a slight jiggle in the center when you take it out.
- Skipping the chill time: Allowing your pie to chill gives it the right texture and allows the flavors to develop, so don’t rush this step!
Tips and Tricks for Success
- When selecting mangoes, look for ones that yield slightly to the pressure when gently squeezed, indicating ripeness.
- For a more pronounced mango flavor, you can substitute some of the key lime juice with an equal amount of additional mango puree.
- If you want to make this ahead of time, the pie can be stored in the refrigerator for up to 3 days.
Variations
- Use a different type of nut crust, such as almond or pecan, for added flavor.
- Experiment with different fruits by adding purees of strawberries or passionfruit.
- Top with toasted coconut for a tropical twist.
How to Serve
- Garnish with fresh lime slices and mango wedges for a colorful presentation.
- Serve chilled with a dollop of whipped cream on top.
- Pair with a scoop of vanilla ice cream for added indulgence.
Make Ahead and Storage
- Make Ahead: The pie can be prepared a day in advance and stored in the refrigerator.
- Storage: Cover the Mango Key Lime Pie with plastic wrap or store it in an airtight container in the refrigerator. It will stay fresh for about 3 days.
- Reheating: This pie is best served chilled and does not require reheating.
- Freezing: Freezing is not recommended as it may alter the texture of the pie.
Recipe Notes / What I Learned
Through testing this recipe, I discovered that a balance of flavors is crucial; too much sweetness can overwhelm the brightness of the lime. I also learned that patience in letting it chill truly makes a world of difference in taste and texture.
Yield and Serving Size
Yield: 8 servings · Serving Size: 1 slice
Nutrition Snapshot
Estimated Nutrition Per Serving: ~300 calories · 4g protein · 34g carbs · 18g fat
Refreshing Mango Key Lime Pie
Ingredients
Equipment
Method
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are well-coated and press into a 9-inch pie dish. Bake at 350°F for 10 minutes.
- In another bowl, whisk together the sweetened condensed milk, egg yolks, and key lime juice until combined. Fold in the mango puree and lime zest.
- Pour the filling into the baked crust, smoothing the top with a spatula. Bake at 350°F for 15-20 minutes until edges are set with a slight jiggle in the center.
- Let the pie cool at room temperature for 1 hour, then refrigerate for at least 2 hours. Whip the heavy cream with powdered sugar until soft peaks form, then spread over the cooled pie and garnish.
Notes
FAQs
1. Can I use regular limes instead of key limes for this recipe?
Yes, you can use regular limes if key limes are not available. However, the flavor will be slightly different, as key limes are more aromatic and have a unique tartness.
2. How can I tell when the pie is done baking?
The pie is done when the edges are set and have a slight jiggle in the center. Be careful not to overbake, as this can result in a rubbery texture.
3. Can I make this pie ahead of time?
Absolutely! You can make the pie ahead of time and store it in the refrigerator for up to 3 days. Just be sure to cover it to keep it fresh.
4. What can I use as a substitute for sweetened condensed milk?
If you prefer a dairy-free option, you can use coconut cream blended with a sweetener of your choice as a substitute for sweetened condensed milk.
5. How should I store the Mango Key Lime Pie?
Store the pie covered with plastic wrap or in an airtight container in the refrigerator. It will stay fresh for about 3 days.
