Mango-Lemon-Buttermilk Icebox Pie with Baked Saltine Cracker Crust

Learn how to make Mango-Lemon-Buttermilk Icebox Pie with Baked Saltine Cracker Crust . MyRecipes has 70,000+ tested recipes and videos to help you be a better cook

Chocolate Icebox Pie
Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas
Hands On Time:
30 mins
Total Time:
25 mins
8 servings


  • 1/2 cup water

  • 1 cup chopped fresh or thawed frozen mango

  • 1 tablespoon fresh lemon juice

  • 1 (14-oz.) can sweetened condensed milk

  • 1 tablespoon loosely packed lemon zest

  • 1/4 cup fresh lemon juice

  • 2 tablespoons mango schnapps

  • 3 large egg yolks

  • 1/4 cup buttermilk

  • Saltine Cracker Crust, baked

  • Vegetable cooking spray

  • Sweetened Whipped Cream

  • Chopped fresh mango


  1. Bring water to a boil over medium-high heat in a saucepan. Stir in 1 cup chopped fresh or thawed frozen mango. Remove from heat, and stir in 1 Tbsp. fresh lemon juice. Process mixture in a blender until smooth.

  2. Preheat oven to 325°. Whisk together sweetened condensed milk, lemon zest, 3/4 cup mango puree, 1/4 cup lemon juice, and mango schnapps in a bowl.

  3. Beat egg yolks with a handheld mixer in a medium bowl at high speed 4 to 5 minutes or until yolks become pale and ribbons form on surface of mixture when beater is lifted. Gradually whisk in sweetened condensed milk mixture, and whisk until thoroughly combined; whisk in buttermilk. Pour mixture into prepared crust.

  4. Bake at 325° for 20 to 25 minutes or until set around edges. (Pie will be slightly jiggly.) Cool on a wire rack 1 hour. Cover pie with lightly greased (with cooking spray) plastic wrap, and freeze 4 to 6 hours.

  5. Top with Sweetened Whipped Cream and chopped fresh mango just before serving.

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