Lemon Mango Icebox Pie

With the perfect balance of sweetness and tartness, this luscious Lemon Mango Icebox Pie is sure to please.  

Lemon Mango Icebox Pie topped with whipped cream and lemon slices on a large plate next to two whole lemons, a stack of forks, and a stack of small plates

There’s something wonderfully simple about making an icebox pie.  They require only a few ingredients and bake ever so slightly.  The pie firms up in the refrigerator or the freezer and after a couple of hours is ready to serve.  I used a store bought crust because I wanted to keep it simple.  If you want to make your own, I can highly recommend the one I use in my Black Cherry Jello Pie.

Closeup of a Lemon Mango Icebox Pie with a slice missing showing the pie filling topped with whipped cream and lemon slices

This Lemon Mango Icebox pie is the perfect warm weather dessert.  The custard is rich and creamy and very similar to that of a Key Lime Pie.  I topped ours with whipped cream.

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Lemon Mango Icebox Pie

With the perfect balance of sweetness and tartness, this luscious Lemon Mango Icebox Pie is sure to please.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Dessert
Servings: 8 servings
Author: Joanie Zisk


  • 1 graham cracker pie crust , store-bought or homemade
  • 1 cup mango (about 1 medium mango), peeled and chopped
  • 14 oz sweetened condensed milk
  • 1 cup lemon juice
  • 3 large egg yolks
  • 1 tablespoon lemon zest


  • Preheat oven to 325 degrees F.
  • Place the peeled and chopped mango along with 1/4 cup of the lemon juice in a blender. Blend until smooth.
  • Pour the pureed mango into a large bowl. Whisk in the sweetened condensed milk, the remainder of the lemon juice, the egg yolks and the lemon zest. Mix well and pour into pie crust.
  • Bake for 25 minutes or until set around edges. The center of the pie should jiggle slightly.
  • Cool on wire rack for 1 hour. Cover and refrigerateor freeze for 6 hours or overnight.

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