ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mango-Lime Icebox Pie

Randy Mayor; Melanie J. Clarke
Yield 9 servings (serving size: 1 wedge)
Look for mango nectar in the Latin foods section of your supermarket.

Ingredients

Nutrition Information

  • calories 267
  • caloriesfromfat 30 %
  • fat 9 g
  • satfat 3 g
  • monofat 3.3 g
  • polyfat 2 g
  • protein 3.4 g
  • carbohydrate 44.4 g
  • fiber 0.5 g
  • cholesterol 56 mg
  • iron 0.3 mg
  • sodium 190 mg
  • calcium 14 mg

How to Make It

  1. Prepare and bake Piecrust in a 9-inch pie plate. Cool completely on a wire rack.

  2. To prepare filling, combine nectar and next 5 ingredients (nectar through eggs) in a large saucepan, stirring with a whisk. Bring to a boil over medium heat, stirring constantly. Cook 1 minute, stirring constantly.

  3. Remove from heat; stir in butter and 2 teaspoons rind. Spoon mango mixture into a bowl; place bowl in a large ice-filled bowl for 10 minutes or until mango mixture comes to room temperature, stirring occasionally. Remove bowl from ice; spoon mango mixture into prepared crust. Cover and chill 8 hours or until firm.

  4. To prepare meringue, place egg whites and salt in a large bowl; beat with a mixer at high speed until soft peaks form. Combine 1/2 cup sugar and water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form. Spread meringue over filling; garnish with rind, if desired.