Publix Mango Key Lime Pie Recipe: Tropical Citrus Bliss in Every Slice

This tropical twist on classic key lime pie combines bright citrus with sweet mango for a dessert that’s both refreshing and indulgent.

I developed this version after tasting Publix’s creation, determined to capture that perfect balance of tangy and sweet. The graham cracker crust provides a buttery foundation, while the filling delivers layers of flavor in every bite.

The key is using fresh key lime juice and ripe mango puree, which creates a silky smooth texture that’s impossible to resist. Top it with whipped cream for the ultimate finish.

This pie keeps well in the fridge for 3 days, making it ideal for make-ahead entertaining.

Ingredients for Publix Mango Key Lime Pie

Bright citrus, sweet mango, buttery crust. Just a few ingredients for pure tropical bliss.

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The crust needs to be buttery and crisp—Honey Maid graham crackers work perfectly, but any brand is fine. Pulse them in a food processor until they’re fine crumbs (or crush in a bag with a rolling pin). Publix carries key limes in season, but regular limes work if you can’t find them. Just avoid bottled juice—fresh is non-negotiable for that authentic tang.

No key limes? Regular lime juice with a touch of extra zest gets you close. Out of mango? Peach or pineapple puree can substitute in a pinch. The sweetened condensed milk is key for texture—Eagle Brand is reliable. For the whipped cream, heavy cream at 36% fat whips up best. Skip the Cool Whip; fresh tastes infinitely better.

This pie needs time to set—at least 4 hours in the fridge, but overnight is ideal. Keeps well for 3 days (covered, of course). The crust can get soggy if left too long, so serve within that window. Whipped cream is best added fresh, right before serving.

Step-by-Step Instructions for Mango Key Lime Pie

This tropical pie comes together in three simple stages with foolproof results.

Step 1: Press the Graham Cracker Crust

Preheat your oven to 350°F. In a bowl, combine the 1.5 cups Graham Cracker Crumbs, 0.25 cup Granulated Sugar, and 0.25 tsp Salt. Pour in the 0.5 cup Unsalted Butter (melted) and stir until the mixture resembles wet sand.

Dump the crumb mixture into a 9-inch pie dish and press firmly into the bottom and up the sides using a measuring cup or your fingers. I press hard to create a compact, even layer—this prevents crumbly slices later. Bake for 10 minutes until lightly golden and fragrant.

Let the crust cool completely on a wire rack while you make the filling. The crust needs to be room temperature to prevent the hot filling from melting the butter in the crust, which would make it soggy.

Step 2: Whisk and Bake the Custard Filling

In a large bowl, whisk together the 3 whole Large Egg Yolks, 1 can Sweetened Condensed Milk, 0.75 cup Fresh Key Lime Juice, 1.5 cups Ripe Mango Puree, and 1 tbsp Zest of Limes until completely smooth. The mixture should be thick but pourable.

Pour the filling into the cooled crust and spread evenly with a spatula. Bake at 350°F for 15-18 minutes until the center is just set but still has a slight wobble—like firm gelatin. Overbaking will make the filling rubbery.

Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight. I always make this the night before serving. The chilling time is non-negotiable for the filling to set properly.

Step 3: Whip the Cream Topping

Just before serving, whip the 1 cup Heavy Whipping Cream with the 2 tbsp Powdered Sugar and 0.5 tsp Vanilla Extract to stiff peaks. I start on low speed to incorporate air gradually, then increase to medium-high once the cream begins to thicken.

Watch closely—it goes from perfectly whipped to over-whipped (grainy and separated) in seconds. The cream should hold its shape when you lift the beaters but still be smooth and glossy.

Spread or pipe the whipped cream over the chilled pie. For a professional touch, use a piping bag with a star tip to create decorative swirls. Slice and serve immediately, or store covered in the refrigerator for up to 3 days.

Best Sauces and Condiments for This Dish

Tropical Fruit Salsas

I love serving this pie with a fresh mango salsa that echoes the filling’s flavors. Dice 1 cup ripe mango and mix with 2 tbsp minced red onion, 1 tbsp chopped cilantro, and 1 tbsp lime juice for a bright, chunky topping. 💫

Citrus Caramel Drizzle

A key lime caramel sauce takes this dessert to another level. Simmer 1 cup sugar, ½ cup heavy cream, and 2 tbsp key lime juice until thickened, then cool slightly before drizzling. The tang cuts through the sweetness perfectly.

Toasted Coconut Topping

For texture contrast, toast ½ cup shredded coconut in a dry pan over medium heat for 2-3 minutes until golden. Sprinkle over the whipped cream for a tropical crunch. I use unsweetened coconut flakes from my local farmers market.

This adds a nutty depth that pairs beautifully with the mango.

Spiced Whipped Cream

Upgrade your topping by adding ¼ tsp ground cinnamon or cardamom to the whipped cream. The warmth of the spices complements the citrus notes. I discovered this trick while foraging for wild herbs—it changed my dessert game.

Berry Compote

A quick raspberry compote adds color and tartness. Simmer 1 cup raspberries with 2 tbsp sugar and 1 tsp lemon juice for 5 minutes, then strain. Drizzle over slices just before serving.

Frequently Asked Questions