Mango-Lime Icebox Pie

Randy Mayor; Melanie J. Clarke

Look for mango nectar in the Latin foods section of your supermarket.

Yield: 9 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 267
  • Calories from fat: 30%
  • Fat: 9g
  • Saturated fat: 3g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 2g
  • Protein: 3.4g
  • Carbohydrate: 44.4g
  • Fiber: 0.5g
  • Cholesterol: 56mg
  • Iron: 0.3mg
  • Sodium: 190mg
  • Calcium: 14mg

Ingredients

Preparation

  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.
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