Lemon Mango Icebox Pie
With the perfect balance of sweetness and tartness, this luscious Lemon Mango Icebox Pie is sure to please.
Servings: 8 servings
- 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.