Description
This Tropical Mango Key Lime Pie is a vibrant and refreshing dessert that combines the tartness of key limes with the sweet, tropical flavor of mango. Featuring a crispy graham cracker crust and a luscious creamy filling swirled for a marbled effect, it is topped with softly whipped cream and garnished with fresh mango slices and lime wedges. The pie is baked to set and chilled for a perfectly firm texture, making it ideal for warm-weather gatherings or any occasion that calls for a bright and fruity treat.
Ingredients
Scale
Crust
- 200g graham crackers or digestive biscuits, crushed
- 80g unsalted butter, melted
- 2 tbsp granulated sugar
Filling
- 1 can (395g) sweetened condensed milk
- 3 large egg yolks
- 120ml key lime juice (about 8–10 key limes)
- 120ml mango purée (about 1 large ripe mango)
- Zest of 1 key lime (optional)
- Pinch of salt
Topping
- 1 cup (240ml) heavy cream, cold
- 2 tbsp powdered sugar
Garnish
- Fresh mango slices
- Lime wedges
- Lime zest (optional)
Instructions
- Preheat and Prepare Pie Dish: Preheat your oven to 175°C (350°F) and lightly grease a 9-inch (23 cm) pie dish to prevent sticking and ensure easy removal of the pie.
- Make the Crust: In a bowl, combine the crushed graham crackers, melted butter, and 2 tablespoons of granulated sugar. Mix until the crumbs are evenly moistened.
- Form the Crust: Press the crumb mixture firmly and evenly into the bottom and up the sides of the pie dish to create a uniform crust. Chill it in the refrigerator for 10 minutes to set.
- Blind-Bake the Crust: Bake the chilled crust for 8 to 10 minutes until it is set and has a slight golden color. Remove from the oven and allow it to cool while preparing the filling.
- Prepare the Filling Base: Whisk together sweetened condensed milk and egg yolks in a bowl until the mixture is smooth and glossy, which helps create a creamy texture.
- Add Lime and Mango: Stir in the key lime juice and a pinch of salt to balance flavors. Gently fold in the mango purée, swirling the mango into the lime mixture to create a marbled effect rather than fully blending.
- Fill the Pie: Pour the marbled filling into the cooled crust and smooth the surface gently to prepare for baking.
- Bake the Pie: Bake in the preheated oven for 12 to 15 minutes, just until the center is set but still slightly jiggly, as it will firm up upon cooling. Remove and let cool to room temperature.
- Chill the Pie: Refrigerate the pie for at least 2 hours (120 minutes) to fully set the filling and develop flavors.
- Prepare Whipped Topping: Whip the cold heavy cream with powdered sugar until soft peaks form, creating a light and fluffy topping.
- Add Topping and Garnish: Spread or pipe the whipped cream over the chilled pie. Garnish with fresh mango slices, lime wedges, and lime zest if desired for extra color and citrus aroma.
- Serve and Store: Slice the pie and serve chilled. Store any leftovers covered in the refrigerator for up to 3 days to maintain freshness.
Notes
- Use fresh key limes if possible for authentic tartness, but bottled key lime juice can be substituted in a pinch.
- For a more pronounced mango flavor, use very ripe mangoes or add a bit more purée.
- Chilling the pie thoroughly is essential for the filling to set properly and achieve the right texture.
- Blind baking the crust prevents it from becoming soggy once the filling is added.
- You can prepare the pie a day ahead to allow flavors to meld and save time on serving day.
- Decorate with additional lime zest or mint leaves for an extra fresh touch.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: mango key lime pie, tropical pie recipe, key lime pie with mango, creamy key lime pie, baked key lime pie, summer dessert
