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
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!