This frozen mango margarita pie is a pie that I wanted all to myself. I snuck small slices out of the freezer for too many days in a row. (The last couple of slices I had were a bit freezer-burnt, which didn’t stop me at all from eating them.) This frozen mango margarita pie a grown-up welcome wagon for summer. It’s the pie version of a frozen cocktail with a salted rim – icy and smooth. You won’t get drunk from a slice, but if you lived my dream of digging in with a fork and devouring the entire pie in one sitting, you would be both stuffed and tipsy.
I developed the frozen mango margarita pie recipe as part of a cookbook for The National Mango Board.
You can download a PDF of the whole cookbook for free at The National Mango Board’s website. There are so many mango recipes that I want to try, like overnight oatmeal with mango and coconut milk and spicy mango sweet potato hash.
Frozen Mango Margarita Pie with a Pretzel Crust
- 2 1/2 cups crushed pretzels
- 1 cup unsalted butter melted
- 3 tablespoons sugar
- 1/2 cup sweetened condensed milk
- 18 ounces mango pulp
- 1/2 cup tequila
- 2 tablespoons triple sec
- 1/4 cup sugar
- 1/2 cup lime juice
Preheat oven to 350 F.
Combine all ingredients and press the mixture into the bottom and up the sides of a 9" pie pan.
Bake for 10 minutes or until pretzels are lightly toasted.
Remove from oven and set aside to cool. While hot, the pretzel crust will still be loose; handle with care.
Blend all ingredients until smooth.
Pour into prepared crust.
Freeze for at least four hours.
Once frozen, eat immediately or wrap tightly in plastic wrap and eat within five days.
Special thanks to Brooke from Sucre Shop for the adorable forks!