Publix Mango Key Lime Pie Recipe: Tropical Twist on a Florida Classic

This recipe captures the essence of Florida with a perfect balance of tangy key lime and sweet mango. It’s a classic dessert reimagined with tropical flair, delivering a refreshing twist on a beloved favorite.

With a buttery graham cracker crust and a velvety filling, this pie is as easy to make as it is to enjoy. The mango adds a bright, fruity depth that complements the zesty lime beautifully.

Ingredients for Publix Mango Key Lime Pie

Buttery crust, tropical filling, and that signature tang—classic Florida in every bite.

The graham cracker crust is non-negotiable here. Publix brand crumbs are perfect (find them in the baking aisle), but any fine crumb works. The butter needs to be unsalted—salted can throw off the balance. I grab my key limes at local produce stands when I’m in Florida, but most grocery stores carry them in the citrus section. Look for limes that feel heavy for their size—they’ll give you the most juice.

No key limes? Regular lime juice at a 1:1 ratio works, though the flavor won’t be quite as floral. Mango not in season? Frozen mango (thawed and drained) is a solid backup. The sweetened condensed milk is the magic ingredient—Eagle Brand is what I always use. For the whipped cream topping, Cool Whip is the easiest, but homemade tastes amazing if you’ve got the extra 10 minutes.

The pie needs at least 4 hours to set in the fridge—overnight is even better. Wrap leftovers tightly; they’ll keep for 3-4 days. The crust might soften slightly after day one, but the flavor just gets better. Pro tip: zest your limes before juicing them.

Step-by-Step Instructions for Mango Key Lime Pie

Here’s my tested method for this Florida-inspired dessert with a tropical twist.

Step 1: Make the Graham Cracker Crust

Preheat your oven to 350°F. Combine the 1.5 cups graham cracker crumbs, 0.25 cup granulated sugar, and 0.125 tsp salt in a bowl. I like to use fine crumbs for a smoother texture that holds together better.

Pour in the 0.5 cup melted unsalted butter and stir until the mixture resembles wet sand. Press it firmly into a 9-inch pie dish, making sure to get an even layer on the bottom and up the sides. Use a measuring cup to really pack it in—this prevents crumbly edges later.

Bake for 8-10 minutes until the crust is light golden brown and set. Let it cool completely on a wire rack while you prepare the filling. A warm crust can melt the filling and make it runny.

Step 2: Prepare the Mango Filling Base

Peel, pit, and dice the 2 whole ripe mango. You want about 1.5 cups of diced fruit. I like to cut the mango into small, even pieces so they distribute nicely in the filling without sinking to the bottom.

In a blender or food processor, puree half of the diced mango until smooth. This gives you the tropical flavor throughout while still having some texture from the remaining diced pieces. Set both the puree and diced mango aside for now.

Step 3: Whisk Together the Key Lime Custard

In a large bowl, whisk together the 1 can sweetened condensed milk, 0.5 cup key lime juice, 3 whole large egg yolks, 1 tbsp lime zest, and 1 tsp vanilla extract. The mixture will thicken slightly as you whisk—this is normal.

Gently fold in the mango puree and remaining diced mango. The custard should be smooth with small flecks of mango throughout. Don’t overmix, or you’ll incorporate too much air and the filling might not set properly.

Step 4: Bake and Chill the Pie

Pour the filling into the cooled crust and spread it evenly with a spatula. Bake at 350°F for 12-15 minutes until the edges are just set but the center still has a slight wobble. Overbaking can cause cracks in the filling.

Let the pie cool to room temperature, then refrigerate for at least 4 hours (or overnight) until fully set. This chilling time is crucial for the custard to firm up properly. When ready to serve, top with the 1 cup whipped cream and garnish with 4 slices fresh lime slices.

Creative Variations of publix mango key lime pie

Coconut Mango Swirl

Swap ½ cup diced mango for ½ cup toasted coconut flakes. The nutty crunch pairs beautifully with the tropical flavors. I toast mine in a dry skillet over medium heat for 3-4 minutes until golden. 🥥

Passion Fruit Infusion

Add ¼ cup passion fruit pulp to the filling mixture for an extra layer of tangy complexity. This variation is inspired by Caribbean flavors. You can find passion fruit pulp in Latin markets or online.

Ginger-Lime Twist

Stir 1 tsp finely grated fresh ginger into the custard before folding in the mango. The warm spice enhances the lime’s brightness. I use a microplane for the finest texture.

Chocolate-Dipped Crust

After baking and cooling the crust, drizzle ¼ cup melted white chocolate over it before adding the filling. This creates a sweet barrier that prevents sogginess and adds a decorative touch.

Strawberry-Mango Fusion

Replace 1 mango with 1 cup diced strawberries. The berry’s tartness balances the mango’s sweetness. Use ripe but firm strawberries to prevent excess moisture in the filling. 💫

Key Lime Glaze

Whisk ½ cup powdered sugar with 1 tbsp key lime juice until smooth. Drizzle over the chilled pie before serving for extra zing. This works especially well with the coconut variation.

Frequently Asked Questions