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
- 2 1/2 cups graham crumbs
- 10 Tbsp butter, melted
- 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
- 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!