Mango Lime Pie
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 165.6
- Total Fat: 3.3 g
- Cholesterol: 79.7 mg
- Sodium: 105.4 mg
- Total Carbs: 31.2 g
- Dietary Fiber: 1.1 g
- Protein: 4.0 g
View full nutritional breakdown of Mango Lime Pie calories by ingredient
Introduction
A unique, creamy yet light pie flavoured with the tropical essences of lime and mango. A unique, creamy yet light pie flavoured with the tropical essences of lime and mango.Number of Servings: 8
Ingredients
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1 ¼ cups graham cracker crumbs
1/4 cups apple juice
2 teaspoons gelatine
2 Tbsp cold water
2 cups mango cubes
½ cup sugar
Grated zest of 1 lime
3 Tbsp lime juice
3 eggs
Directions
Preheat the oven to 350°F.
Combine graham crumbs and apple juice.
Press the mixture evenly on the bottom and sides of a 9-inch pie plate.
Bake for about 10 minutes. Let cool.
In a bowl, sprinkle the gelatine on the water.
Let soften for 5 minutes. Set aside.
In a blender, purée the mango, sugar, lime zest, lime juice and eggs.
Pour into a saucepan and bring to a boil over low heat, stirring constantly.
Remove from the heat as soon as boiling begins.
Whisk in the gelatine until completely dissolved.
Pour into the crust.
Let cool completely.
Cover and refrigerate until fully set, about 8 hours.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Combine graham crumbs and apple juice.
Press the mixture evenly on the bottom and sides of a 9-inch pie plate.
Bake for about 10 minutes. Let cool.
In a bowl, sprinkle the gelatine on the water.
Let soften for 5 minutes. Set aside.
In a blender, purée the mango, sugar, lime zest, lime juice and eggs.
Pour into a saucepan and bring to a boil over low heat, stirring constantly.
Remove from the heat as soon as boiling begins.
Whisk in the gelatine until completely dissolved.
Pour into the crust.
Let cool completely.
Cover and refrigerate until fully set, about 8 hours.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Member Ratings For This Recipe
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HEALTHIERSHELLY
