Easy Mango Lime Pie: Homemade No Bake Dessert

Last Updated on 5 September, 2026 by Elby | The Tasteful Pantry

Mango lime pie is light, silky and refreshing, with a creamy filling that sits somewhere between a mousse and a no-bake cheesecake. Fresh mango brings the sweetness, while zingy lime cuts through the creaminess. It feels right at home at an Australian Christmas, backyard barbecue or any gathering held when the weather is warm. The pie can be made the day before, requires no baking and is a great way to use overripe mangoes. Not that I generally need an occasion – or a food-waste emergency – to justify making dessert.

More Delicious No Bake Dessert Recipes

No bake desserts are not only easy, but they also help to keep the kitchen cool in summer (particularly great on Christmas day in Australia). Try these other no bake treats:

No bake lemon cheesecake – creamy and perfectly balanced with zesty citrus
Raspberry cheesecake – a delicious taste of tart raspberries swirled through a rich and creamy cheesecake filling
Mango trifle – a jelly-free trifle, layered with mangoes, raspberries, homemade custard, cream, lime and pandoro cake

Mango Lime Pie vs Key Lime Pie

Mango lime pie and Key lime pie both combine a creamy citrus filling with a crumb base, but the similarities mostly stop there.

Traditional Key lime pie commonly contains sweetened condensed milk, lime juice and egg yolks. Some versions are baked, while others rely on a combination of acidity and chilling to thicken the filling. Its flavour is distinctly tart and lime-forward.

This mango lime pie uses fresh mango, whipped cream and gelatine. The mango provides sweetness, colour and body, while the lime lifts the flavour and stops the filling from tasting overly rich. The finished texture is lighter and airier, closer to mousse than custard.

It also doesn’t require Key limes. Ordinary fresh limes are ideal and far easier to find in Australian supermarkets. Use both the juice and finely grated rind so the citrus flavour carries through the creamy filling.

Individual slice of mango lime pie served with fresh whipped cream

Ingredients for the Mango Lime Pie Recipe

Biscuit Base
Plain sweet biscuits
Unsalted butter – melted and cooled slightly

Mango Filling
Mango flesh – from about three large ripe mangoes, trimmed and weighed once removed from the skin and seed
Lime juice – freshly squeezed for the best flavour
Caster sugar
Cold water
Gelatine powder
Thickened cream – whipped to firm peaks
Lime rind – finely grated

Optional Toppings
Extra thickened cream – whipped softly for serving.
Lime rind – finely grated

How to Make Mango Lime Pie

Step one – Prepare the biscuit base.

Crush the biscuits into fine, even crumbs. Add the melted butter and mix until every crumb is lightly coated. The mixture should resemble damp sand and hold together when pressed between your fingers.

Transfer it to the springform tin. Press the crumbs firmly over the base and slightly up the sides, paying particular attention to the edge where loose crumbs tend to hide. A flat-bottomed glass makes it easier to create an even surface.

Place the base in the fridge while you prepare the filling. Chilling allows the butter to firm again, giving the filling a stronger base to sit on.

Step two – Blend the mango.

Remove the mango flesh from the skin and stone, then weigh it before placing it in the blender. Add the lime juice and caster sugar and blend until completely smooth.

Some mango varieties are more fibrous than others. If the purée still has visible fibres after blending, push it through a fine sieve. It adds another bowl to the washing-up collection, but the final filling will be noticeably smoother.

Taste the purée at this stage. It should be distinctly mango-flavoured with a fresh lime finish. If the mangoes are quite tart or bland, a small amount of additional sugar can be blended in before moving on.

Step three – Bloom and dissolve the gelatine.

Place the cold water in a small heatproof bowl and sprinkle the gelatine evenly over the surface. Sprinkling it in a thin layer helps every granule absorb water and prevents dry pockets from forming.

Whisk gently with a fork and allow it to stand briefly. It will absorb the water and become thick and spongy. Heat it gently in short intervals, stirring between each one, until it turns clear and completely liquid.

Do not let the gelatine boil. Excessive heat can reduce its setting strength, and any undissolved lumps may leave rubbery little pieces in an otherwise smooth filling. Very unhelpful.

Slowly pour the dissolved gelatine into the mango mixture while the blender is running. This distributes it quickly and evenly before it has a chance to cool and form strands.

Step four – Whip the cream.

Place the cold thickened cream in a large mixing bowl and whip until it forms firm peaks. When the beaters are lifted, the cream should hold its shape without drooping immediately.

Stop before it becomes grainy. Overwhipped cream is harder to fold through the mango and can make the filling feel heavy rather than airy.

Step five – Fold the filling together.

Add the lime rind and some of the mango mixture to the whipped cream. Fold gently with a large spatula until mostly combined, then add the remaining mango mixture.

Use broad movements, scraping around the side of the bowl and lifting the cream through the mango. Continue only until the colour is even and no white streaks remain. Vigorous stirring will knock out the air you’ve just carefully whipped into the cream.

Step six – Assemble the pie.

Pour the filling over the chilled biscuit base. Spread it gently towards the edges and smooth the top with the back of a spoon or an offset spatula.

Cover the tin without allowing the covering to touch the surface. Transfer it carefully to the fridge and check that the shelf is level before walking away. A slightly sloping fridge shelf won’t affect the flavour, but it will make itself known once the pie is unmoulded.

Step seven – Chill until completely firm.

Refrigerate the pie for at least four hours. For the firmest texture and cleanest slices, leave it overnight.

Once set, carefully run a thin knife around the inside edge of the tin before releasing the springform ring. If the base feels firmly attached, slide a palette knife beneath it before transferring the pie to a serving plate.

Whip the optional extra cream and decorate the pie shortly before serving. Finish with finely grated lime rind or another simple topping.

Mango lime pie topped with whipped cream and finely grated lime rind — *a slice of zesty mango lime pie*

More Easy Mango Recipes and Other Tasty Treats

Soft mangoes are ideal for this pie because they’re sweeter, more fragrant and easier to blend. Trim away any bruised areas and use the good flesh rather than discarding the entire fruit.

If you have more mango than the recipe requires, freeze the remaining flesh in a reusable container. It can later go into a banana mango smoothie or a tropical smoothie. Extra mango can be folded through the layers of mango trifle.

Grate the limes before squeezing them. Any rind you don’t need can be frozen in a small container and added directly to dressings, cakes or biscuits. Bald limes can be refrigerated and the juice used at a later date.

Leftover cream can be whipped for serving, added to another dessert or used in homemade mixed berry ice cream.

Mango Pie Recipe FAQ

Can I use frozen mango?

Yes. Thaw the mango completely, drain away any excess liquid and weigh it after thawing. Blend it well and pass the purée through a sieve if it appears fibrous.

Why hasn’t my mango pie set?

The pie may need more time in the fridge. If it remains very soft after chilling overnight, the gelatine may not have dissolved properly, may have been overheated or may not have been measured accurately. Make sure the mango and liquid quantities are also measured carefully.

Can I make mango lime pie ahead of time?

Yes. Make it the day before serving and leave it covered in the fridge overnight. The extra chilling time helps the filling set fully and makes the pie much easier to slice.

Can I leave out the gelatine?

Not in this version. The gelatine holds the mango, lime and cream mixture together. Without it, the filling will remain closer to a soft mousse and won’t support clean slices.

Can I replace the lime with lemon?

Yes. Lemon juice works well, and you can also use a combination of lemon and lime. I prefer to keep the lime rind because its fragrance works particularly well with mango.

Is mango lime pie gluten-free?

The filling does not contain gluten ingredients, but the standard biscuit base does. Use certified gluten-free sweet biscuits and check all packaged ingredients if preparing the pie for someone with coeliac disease or a gluten intolerance.

Can I freeze mango lime pie?

I don’t recommend it. The filling can release moisture and become less smooth after defrosting, while the biscuit base may turn soft.

How long does mango lime pie keep?

Store it covered in the fridge and eat it within three days. For the freshest presentation, add the whipped cream and other garnishes shortly before serving.

Feedback and More: Have you tried this mango lime pie? I’d love to know how it turned out. Select a star rating ⭐⭐⭐⭐⭐ or leave a comment below to let me know. Cheers, Elby!

For more warm-weather ideas, take a look through my summer recipes and dessert collection.

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Mango Lime Pie

More Delicious No Bake Dessert Recipes

Mango Lime Pie vs Key Lime Pie

Ingredients for the Mango Lime Pie Recipe

How to Make Mango Lime Pie

More Easy Mango Recipes and Other Tasty Treats