If you’ve followed this blog at all you know that I adore mango, spicy foods and often recipes that are just a bit different so when I saw a recipe for Mango-Chile Ice Box Pie on Rachel’s Coconut & Lime blog, I knew that I had to make it. I’ve never made an ice box pie so this was my first attempt and wow was it easy and not having to turn on the oven in the middle of the summer was an added benefit. The pie was definitely different but wonderful with the sweetness of the mango, the tang of the lime, the creaminess of the cream cheese and then the heat of the chipotle, well it was a fun and perfect combination for these hot summer days. The chipotle wasn’t a hit you in the face sort of spicy but more of a nice little heat and wonderful flavor on the finish. If you’re afraid of spice you could cut it back a bit but don’t cut it out completely as it really is delicious!
4 mangoes, flesh removed and chunked
8 oz. cream cheese, at room temperature (I used low-fat Neufchâtel cream cheese)
14 oz. sweetened condensed milk
juice of 2 limes
1 teaspoon chipotle chile powder (or less if you’re a bit spice phobic)
zest of 2 limes
1/2 cup butter, melted
2 cups Graham cracker crumbs
2 TBS. granulated sugar
To make the crust: Stir together the melted butter, graham cracker crumbs & sugar and then press into and up the sides of a 9-inch deep-dish pie pan. Set aside.
To make the filling: Add the mango, cream cheese, condensed milk, lime juice & chipotle chile powder to a blender and process until smooth and free of lums. Stir in the lime zest.
Pour the filling into the crust. Refrigerate until set, at least 2 hours.Enjoy!