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Are you in the mood for something sweet, tangy, and utterly delightful? This Mini Mango Lemon Pie is just the thing. It’s a creative twist on the classic lemon pie, blending the zesty punch of lemons with the lush sweetness of mango, all cradled in a crispy graham cracker crust. Perfect for a cozy dessert for one or two, it’s simple yet elegant, and a breeze to make!
Lemon pie, a long-standing American favorite, holds a unique and cherished spot in various cultures. Today, we are adding a tropical twist by pairing it with mango. This mini Mango Lemon Pie, perfect for one or two servings, offers a refreshing balance of sweet and tart flavors.
Explore our delightful mini pie collection, featuring luscious Blueberry Pie, tangy Cherry Pie, classic Dutch Apple Pie, and decadent Chocolate Pie.
Why You’ll Love This Mango Lemon Pie Recipe
- Easy to Make: With simple steps and common ingredients, this recipe is a breeze.
- Perfect Balance of Flavors: The tangy lemon and sweet mango combine for a uniquely refreshing taste.
- Versatile: Great as a delightful end to any meal or a sweet treat on its own.
- Customizable: Easily adaptable with different crusts or toppings.
- Just the Right Size: Ideal for a small treat without leftovers.
Ingredients
If you have any ingredients leftover from this lemon pie recipe, check out our Leftover Ingredients Recipe Finder.
- Graham cracker crumbs: These sweet, whole wheat crackers form the base of your crust. Lemon cream-filled cookies or vanilla wafers are great alternatives. In the UK, digestive biscuits are a perfect substitute. If you’ve got extra graham crackers, consider using them in a small batch of Peanut Butter Bars, Strawberry Icebox Cake, or S’mores Dip.
- Sugar: Just a bit is needed to sweeten the crust.
- Butter: Melted butter binds the crust ingredients together.
- Mango: One mango is enough. If unavailable, canned or frozen mangoes are fine, but ensure they’re well-drained.
- Lemon juice: Freshly squeezed is preferred, but bottled works in a pinch.
- Egg yolks: Two large yolks are used. Don’t discard the whites – they have other uses! Consider using them in any of our egg white recipes like Coconut Macaroons and Flourless Chocolate Cookies.
- Sweetened condensed milk: A quarter cup is all it takes for the filling. Consider using leftover sweetened condensed milk in Key Lime Pie, Tres Leches Cake, or Key Lime Pie Ice Cream.
Recipe Variations
- Citrus Fusion: Mix it up by combining lemon juice with other citrus flavors like lime, orange, or even grapefruit. This not only adds a colorful twist but also brings a unique blend of tangy and sweet notes to your pie.
- Exotic Crust Options: Experiment with different crusts. A crust made from crushed oatmeal cookies offers a wholesome, nutty flavor, while a ginger cookies base adds a spiced touch.
- Berry Swirl: Enhance your Lemon Mango Pie by swirling in a raspberry puree, similar to the one used in our popular Knickerbocker Glory recipe, right into the filling before baking. This simple addition not only creates an eye-catching marbled effect but also infuses the pie with a delightful burst of berry flavor, perfectly complementing the citrus and mango.
How To Make A Lemon Pie With Mangos
- Preparing the Crust: Start by crushing graham crackers as shown in our Sweet Potato Pie recipe, or for a quicker option, use pre-crushed graham crackers. In many places, pre-crushed crackers are priced similarly to whole ones, offering convenience without extra cost. Mix the crumbs with melted butter and sugar, press them into a 5×5-inch baking dish, and bake for 10 minutes.
- Creating the Filling: Blend mango chunks with lemon juice in a blender to create a smooth puree.
- Combining Ingredients: Add the rest of the ingredients to the mango-lemon puree and blend until thoroughly mixed.
- Assembling the Pie: Pour the lemon-mango filling into the baked graham cracker crust. Bake the pie for 15-18 minutes, ensuring that the crust complements the filling perfectly.
- Cooling and Setting: Allow the pie to cool before serving. The lemon-mango filling will set as it cools. Although this pie can be stored in the refrigerator for a couple of days, it’s so delicious that it might not last that long!
Expert Tips
- Crust Cooling Time: After baking the crust, ensure it cools for at least 15 minutes. This step is crucial for preventing the filling from seeping into the crust.
- Chill for Perfect Set: For the pie to set correctly and develop its flavors fully, refrigerate it for a minimum of 1 hour before serving.
- Utilizing Leftover Mango and Egg Whites: If you have extra mango, enjoy it as a healthy snack, blend it into smoothies, or create a sweet mango salsa by mixing with tomatoes, onions, and cilantro. Don’t forget to save the egg whites – they’re perfect for making meringues or a protein-packed scrambled egg breakfast.
Serving Suggestions
Enjoy this mini mango lemon pie in various delightful ways:
- With Whipped Cream: Add a dollop of whipped cream for a creamy contrast.
- Berry Topping: Garnish with fresh berries for an extra fruity touch.
- Mint Sprigs: A sprig of mint adds a fresh, aromatic touch.
- Ice Cream Side: Serve with a scoop of vanilla ice cream for a decadent treat.
- Dust with Powdered Sugar: A light dusting of powdered sugar just before serving adds a sweet finish.
Frequently Asked Questions
The success of this recipe depends on the size of the baking dish you use. We recommend using a 5×5-inch baking dish. If you would like to double the recipe, use either two 5×5-inch baking dishes or use one 6.5×6.5-inch baking dish, or one 6×8-inch baking dish. You may need to increase the baking time by 5 minutes. These dishes can be found on our Store page.
Yes! This recipe calls for using either 1 medium fresh mango or 1/2 cup of frozen and thawed mango chunks.
It’s best enjoyed within 2 days when stored in the refrigerator.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this mango lemon pie or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Mini Mango Lemon Pie
Watch How To Make This
Equipment
Ingredients
For the crust
- ½ cup graham cracker crumbs
- 1 teaspoon sugar
- 1 tablespoon salted butter , melted
For the filling
- ½ cup peeled, chopped mangos , (about 3 ounces)
- ¼ cup lemon juice
- 2 large egg yolks
- ¼ cup sweetened condensed milk
Instructions
Make the 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 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.
Notes
- Crust Cooling Time: After baking the crust, ensure it cools for at least 15 minutes. This step is crucial for preventing the filling from seeping into the crust.
- Chill for Perfect Set: For the pie to set correctly and develop its flavors fully, refrigerate it for a minimum of 1 hour before serving.
- Utilizing Leftover Mango and Egg Whites: If you have extra mango, enjoy it as a healthy snack, blend it into smoothies, or create a sweet mango salsa by mixing with tomatoes, onions, and cilantro. Don’t forget to save the egg whites – they’re perfect for making meringues or a protein-packed scrambled egg breakfast.
Nutrition
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.
I can’t get enough mango this summer….I’m obsessed! Can’t wait to try this!
This is amazing, and I love that I don’t have to share it! 😉
What can be used as a substitute for eggs?
Hi Ravina,
I actually don’t know of any adequate substitute for eggs in this recipe.
I love this twist on classic lemon pie!
What a gorgeous, summery pie! And I love that it’s for one. 🙂 SO good!
I’m anxious to try some of the wonderful looking/sounding dishes. At 81 my tired of trying to cut down recipes. Thanks for the opportunity to have just one dish – not 2-3 days of leftovers.
Hi Judith, I’m so happy you found our site. I hope you find many recipes you love here.
Love this new website you have and I want to thank you for all the”for one” recipes. I have just had to start cooking for just myself and it’s a lot harder than some may think. I wasn’t eating properly before I found your site, now my interest in cooking has been renewed! So again THANK YOU!
Karen, your comment makes my day! I’m so happy you found our site and hope you find many recipes here that you love.
This looks like a delicious dessert that my husband will love! I hope he’ll share a bite with me!
What do you do w/the leftover sweetened condensed milk?
Hi Paige,
You can use the remaining sweetened condensed milk in recipes like a Key Lime Pie For One – https://onedishkitchen.com/key-lime-pie-for-one/ or Microwave Fudge – https://onedishkitchen.com/microwave-fudge-for-one/ – I usually save the rest of the can of sweetened condensed milk covered in my refrigerator for a week, but I typically use it up by then.
Thanks, Joanie. That fudge sounds scrumptious, too!
I love mangos and this lemon pie is so delicious with them added in.
I love lemon desserts and this one looks incredible!