This pie doesn't require any baking, and it's super easy, especially if you buy a pre-made graham cracker crust. Unfortunately it didn't set very well at all, and ended up being more like mango pudding in a graham cracker crust rather than mango pie! On the bright side, it was very tasty, with lots of fresh mango, lime, and a little tequila. If I made this again, I might put the filling in individual sized graham cracker crusts so it wouldn't matter so much if the filling was soft. Or, I might try adding some unflavored gelatin to help it set up properly. Either way, this pie definitely delivers some great summer flavor and definitely reminded me of mango margaritas!
Mango Margarita Pie (adapted from Coconut & Lime, original recipe here)
4 large mangoes (about 4 cups mango flesh)
8 oz cream cheese, at room temperature
14 oz sweetened condensed milk
1/4 cup tequila
juice of 1 lime
zest of 1 lime
1 9-inch graham cracker crust
Place the mangoes, cream cheese, sweetened condensed milk, tequila, lime juice, and lime zest in a food processor. Pulse until very smooth. Pour into the crust. Refrigerate until set, at least 2 hours.
Ah, Mexico. I can hear you calling!