With the perfect balance of tart and sweet, this Lemon Mango Pie For One is the perfect single serving dessert and ideal for those cooking for one. Made with a buttery graham cracker crust and filled with a rich lemon mango custard. This easy to make treat is light, refreshing and will easily be your new favorite dessert recipe.
Is there any other dessert that makes you think of summertime more than a lemon mango pie does?
For me, lemon pie ranks pretty high on my summertime dessert list just next to a tart single-serving key lime pie.
Lately though, I’ve been buying beautiful, sweet mangos in my grocery store and I decided to puree about a half of a cup of chopped mangos in my blender along with lemon juice to create a new summer dessert, a lemon mango pie for one.
Lemon Mango Pie Recipe
All I can say is “wow” – truly. The mango adds a wonderfully sweet, tropical flavor and when it’s combined with the tart lemon, it’s dessert perfection.
This easy to make lemon mango pie is light and the custard filling is creamy and totally satisfying. Another thing I love about this easy recipe is that it can be made entirely in my blender. That’s right, no extra mixing bowls to clean.
We are in full-on summer mode here at One Dish Kitchen. Between the launch of our new site (I hope you love it!) and settling into a somewhat slower pace, we’re trying to find our summer groove.
After our trip to England, I was back in the kitchen last week testing new recipes for one and this Lemon Mango Pie For One was one of them. I loved this pie so much I couldn’t wait to share it with you.
How to make the graham cracker crust…
This single serving pie begins with a graham cracker crust. You can either crush sheets of graham crackers as I did in my Sweet Potato Pie For One recipe or you can use the pre-crushed graham crackers, which was what I used here. The price of the box of whole graham crackers was almost the same as the price of the crushed and since my week was busy, the already crushed crackers saved me some a few minutes.
The crumbs are mixed with a little melted butter and sugar, pressed into a 5-inch baking dish and baked for 10 minutes.
How to make the lemon mango pie filling…
Use a blender to make the lemon mango pie filling. I use about a 1/2 cup of chopped mangos. The remaining part of the mango never goes to waste, snack on it or add it to your morning cereal or even add it to a salad for a sweet addition. Along with the mangos, I add lemon juice, two egg yolks and 1/4 cup of sweetened condensed milk. As for those remaining egg whites, save them and use it to make Small Batch Meringues.
The pie bakes in the oven for about 15 minutes and be sure to set it aside to cool before you dig in. The pie sets as it cools and keeps well in the refrigerator for a couple of days, but I would bet money that it won’t last longer than a day in yours. One spoonful of this rich and wonderful pie is all it takes to be completely hooked and since it’s such an easy dessert to make, you just might find yourself making this one over and over again.
What to do with the remaining mango, egg whites, and sweetened condensed milk…
This recipe calls for 1/2 cup peeled, chopped mangos. You can use the remaining mangos as a snack or to mix with yogurt. It’s great in smoothies. Also mix with tomatoes, onions and cilantro for a sweet mango salsa.
Be sure to save the egg whites to use in the Meringues mentioned above or scramble them up for breakfast the next morning.
For this dessert recipe, I use a 5-inch baking dish. This baking dish holds about 1.5 cups. Similar sized baking dishes that hold about 2 cups will work well too.
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FOR THE GRAHAM CRACKER CRUST
- 1/2 cup crushed graham cracker crumbs
- 1 teaspoon sugar
- 2 tablespoons butter , melted
FOR THE LEMON MANGO FILLING
- 1/2 cup peeled, chopped mangos , (about 3 ounces)
- 1/4 cup lemon juice
- 2 large egg yolks
- 1/4 cup sweetened condensed milk
TO MAKE THE GRAHAM CRACKER CRUST
- Heat oven to 350 degrees F.
- Pour graham cracker crumbs into a small bowl and stir in sugar and melted butter.
- Butter or spray the bottom and sides of a 5-inch baking dish or a dish of similar size with oil spray and pour the crumbs into the dish. Using your fingers or the back of a spoon, press the crumbs gently so they form a crust on the bottom.
- Place the baking dish in the oven and bake for 10 minutes.
- Remove from the oven and set aside.
TO MAKE THE LEMON MANGO FILLING
- Place the chopped mango along with the lemon juice in a blender. Blend until smooth.
- Add the egg yolks and the sweetened condensed milk to the blender and blend until well combined.
- Pour the lemon mango mixture into the baking dish and bake for 15 minutes or until set around the edges. The center of the pie should jiggle slightly.
- Cool on a wire rack for 1 hour. Cover and refrigerate for 2-3 hours or until completely chilled.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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