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Mango Key Lime Pie Recipe
Arlene Mobley - Flour On My Face
Frozen no bake Mango Key Lime Pie is the perfect tropical summer dessert recipe using fresh mango during mango season and tart key lime juice. The filling is rich and creamy.
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Prep Time
10
minutes
mins
Cook Time
0
minutes
mins
Freeze or Refrigerate
13
hours
hrs
Total Time
13
hours
hrs
10
minutes
mins
Course
Dessert
Cuisine
American, Southern
Servings
12
Servings
Calories
918
kcal
Ingredients
1x
2x
3x
▢
9
inch
Graham Cracker crust
▢
1
can
sweetened condensed milk
▢
½
cup
key lime juice
▢
8
oz
softened cream cheese
▢
¾
cup
whipping cream
▢
1
tablespoon
key lime zest
▢
1 to 1 ½
cup
mashed fresh mango
▢
8
oz
container Cool Whip topping
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Instructions
In a medium bowl beat the sweetened condensed milk and key lime juice together until thickened.
Cut the softened cream cheese into cubes and add it to the bowl.
Beat until very smooth.
Add the whipping cream to the bowl and beat for 3 to 4 minutes on high until very thick. The longer you beat it the thicker it will become.
Add the key lime zest and mashed mango to the bowl and fold until combined.
Place the pie crust on a cookie sheet. Pour the filling into the pie crust. Using a spatula smooth the top of the pie.
Cover with plastic wrap or secure the plastic lid that came with the store bought graham cracker pie crust onto the pie pan.
Refrigerate overnight or freeze.
Before serving spread the container of cool whip over the top of the chilled pie or pipe the whipped topping on.
Garnish with slices of fresh mango, sliced key lime, mango sauce or key lime zest before serving.
Makes 8 to 10 servings.
Video
Nutrition
Serving:
1
Slice
Calories:
918
kcal
Carbohydrates:
110
g
Protein:
11
g
Fat:
49
g
Saturated Fat:
17
g
Cholesterol:
53
mg
Sodium:
723
mg
Potassium:
370
mg
Fiber:
3
g
Sugar:
49
g
Vitamin A:
804
IU
Vitamin C:
12
mg
Calcium:
176
mg
Iron:
4
mg
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