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Lemon mango pie with sliced lemon and whipped cream on top.
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5 from 10 votes

Mini Mango Lemon Pie

Discover how to make a Mini Mango Lemon Pie, a perfect blend of tangy and sweet in a crisp crust. Easy, delicious, and just the right size!
Prep Time10 minutes
Cook Time25 minutes
Cooling time2 hours
Total Time2 hours 35 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: graham cracker crust, lemon, lemon mango pie, lemon pie, mango, mango pie, mini pie, pie
Servings: 2 servings
Author: Joanie Zisk

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.

Video

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

Serving: 1serving | Calories: 335kcal | Carbohydrates: 50g | Protein: 8g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 214mg | Sodium: 298mg | Potassium: 156mg | Fiber: 1g | Sugar: 36g | Vitamin A: 1135IU | Vitamin C: 26.8mg | Calcium: 178mg | Iron: 1.3mg

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