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.
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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.