Tired of overly sweet fruit pies? Then try this sweet and tangy mango lime pie! I discovered mango pie when I over bought mangoes and had several mangoes getting very ripe on my kitchen counter. I love it when I make delicious mistakes like that.
Everyone in my family loves mangoes…except me. So when I saw them on sale for 4 for $1 I loaded up – a little too much apparently. I thought that if they didn’t all get eaten fresh I would freeze them for smoothies. As I was cutting them up to freeze, I changed my mind and decided to make pie instead.
There seems to be two kinds of traditional mango pies – one is like the one I made but without the lime and the other is blended and mixed with cream, more like a custard type pie. But there is no dispute about the mangoes – you need really ripe and flavorful mangoes to make a great mango pie.
This pie was super easy to put together. I used my no-fail, flaky pie crust recipe. If you need to up your pie crust making skills, you should click over and read the tips for making really great pie crust. This pie crust is pliable and easy to work with and it can be frozen to use later.
To make the pie I peeled and chopped the mango. Then I mixed the mango chunks with sugar and decided it was going to be too sweet. So I pulled out our favorite fruit topping – limes – and add the juice from two limes to the mixture.
To thicken it up I added arrowroot to mix and mixed well. It would have been better if I had mixed the arrowroot and lime juice together and then poured that into the mango and sugar mixture, so that’s what’s in the printable instructions below.
- 4 cups chopped mango
- 1/2 cup granulated sugar
- 4 tbsp fresh lime juice
- 2 tbsp arrowroot or cornstarch
- Peel and chop mangoes and put it in a large bowl.
- Add sugar and mix.
- Squeeze limes into a separate bowl and add arrowroot. Mix well.
- Pour lime juice and arrowroot over mango and sugar mixture and mix well.
- Pour mango lime pie filling into a prepared pie crust.
- Make a top crust for the pie if desired.
- Bake the mango lime pie at 400F for 30-45 minutes or until the pie crust is golden brown.
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