For the past 6 years that I’ve been in Denver, my mother has been coming out to visit me for Mother’s Day weekend. We went shopping, ate a little too much food, saw “Life of the Party” in some new movie theater reclining seats, went and toured a castle in Colorado Springs, and did I mention how much food we ate? It was a BLAST. I’m so lucky to have such an awesome Mom. I’m usually not very busy at the restaurant, so it’s easy to take a few days off during this time. I only wish the weekend hadn’t gone by quite so fast! Oh well, until next year!
I hope everyone had a wonderful Mother’s Day!
Mango and lime go together like peanut butter and jelly. Key lime is good enough on its own, but mango is best when combined with citrus. It brings out the flavor similar to the way salt would enhance a steak. This pie can be made from start to finish within an hour, and it’s a stunning dish to serve at ANY party, get together, BBQ (Memorial Day weekend is coming up!).
Mango puree is required, and I’m usually able to find the GOYA brand in the frozen section of a Walmart Supermarket, or just puree some mango’s and you’re good to go!
Mango Key Lime Pie
Yield 1 9” pie
Graham Crust
Graham Cracker Crumbs 2 ½ cups
Melted Butter 10 T (5 oz.)
Filling
Mango Puree ½ cup
Key Lime Juice ½ cup
Lime zest 2 limes
Sour Cream ¼ cup
Sweetened Condensed Milk 2 cans
Directions:
Preheat oven to 350 degrees F (176 C).
Spray a spring form pan lightly with baking spray.
Melt butter and pour over graham crumbs until all are a wet, sandy texture. Pour into spring form pan and use a measuring cup (I use a ¼ cup measuring cup) to press down and form the graham crumb sides. You need to have sides formed about 1 ½ inches up, so the filling can stay in.
Bake for 10 minutes.
While crust is baking, combine all the ingredients for the filling in one big bowl. Whisk together until it’s smooth.
Once crust is done, pour filling in and put back in the oven. Bake for another 10 minutes.
Once out of the oven, cool completely (30 min), then top with whipped cream, mango slices, raspberries, or whatever else you’d like! Enjoy!
Mango Key Lime Pie
Mango and key lime pie with fresh mango slices!
Ingredients
- 2 1/2 cups graham crumbs
- 10 Tbsp butter, melted
Filling
- 1/2 cup mango puree
- 1/2 cup key lime juice
- 2 Tbsp lime zest
- 1/4 cup sour cream
- 2 cans sweetened condensed milk
Instructions
- Preheat oven to 350 degrees F (176 C).
- Spray a spring form pan lightly with baking spray.
- Melt butter and pour over graham crumbs until all are a wet, sandy texture. Pour into spring form pan and use a measuring cup (I use a ¼ cup measuring cup) to press down and form the graham crumb sides. You need to have sides formed about 1 ½ inches up, so the filling can stay in.
- Bake for 10 minutes.
- While crust is baking, combine all the ingredients for the filling in one big bowl. Whisk together until it’s smooth.
- Once crust is done, pour filling in and put back in the oven. Bake for another 10 minutes.
- Once out of the oven, cool completely (30 min), then top with whipped cream, mango slices, raspberries, or whatever else you’d like! Enjoy!
