Publix Mango Key Lime Pie Recipe: Tropical Twist With Zesty Mango Layers

This Publix mango key lime pie recipe delivers the perfect balance of tangy Key West lime and sweet tropical mango in every bite. The secret lies in layering a velvety lime curd with fresh mango purée, creating a dessert that's both nostalgic and refreshingly modern.

I've perfected this recipe over years of testing, ensuring the crust stays crisp while the filling remains perfectly set.

The filling begins with a classic key lime base, but instead of stopping there, we infuse it with ripe mango purée for a vibrant twist that brightens every spoonful. Publix's selection of fresh Florida mangoes and limes makes this even easier—just grab what you need and let the flavors shine.

This pie isn't just a dessert; it's a celebration of Southern hospitality with a tropical flair.

What makes this recipe stand out is the attention to texture—crisp crust, silky filling, and optional whipped coconut cream that ties everything together. The mango layers add natural sweetness that perfectly complements the tartness of the lime, creating a harmonious balance that's impossible to resist.

Whether you're serving it at a summer gathering or enjoying a slice on a lazy afternoon, this pie delivers restaurant-quality results at home.

For an extra touch, consider caramelizing the crust edges or topping with toasted coconut flakes. The possibilities are endless, but the foundation remains the same: a foolproof method that transforms simple ingredients into something extraordinary. Let's get baking!

Ingredients for publix mango key lime pie

Publix's Florida mangoes and limes make this tropical pie effortless yet extraordinary.

Publix's Florida mangoes are the secret weapon here—they're sweeter and more vibrant than imported varieties. Grab a few extra while you're there; the frozen section has pre-cut mangoes that work in a pinch. For the limes, Key West limes are ideal, but regular limes will do. Look for bright green skins and a heavy feel—those are your ripest, juiciest limes. The butter matters too: Publix's salted butter is my go-to for the crust, but any good-quality brand works. If you're short on time, the frozen mangoes in the Publix freezer section are perfectly ripe and ready to purée.

No fresh mangoes? Canned mango purée from the Latin foods aisle works, but it lacks that fresh tropical brightness. Short on limes? Lemon juice plus extra sugar gets you close, but the tartness won't be quite the same. The crust can be made ahead and frozen—just thaw before using. For the whipped cream, cold heavy cream is non-negotiable; let it sit in the fridge for 30 minutes before whipping. The cornstarch in the mango layer is key—it keeps the purée from being too watery while letting the mango flavor shine through. If you're feeling fancy, add a pinch of cardamom to the crust for a Middle Eastern twist.

The crust keeps for 3 days in the fridge, wrapped tightly, or 2 months frozen. The filling stays fresh for 4 days in the fridge, but it's best eaten within 2 days for maximum freshness. For make-ahead magic, assemble the pie completely (without the topping) and refrigerate overnight—the flavors meld beautifully. The whipped cream should be made fresh, but you can stabilize it with 1 tsp cornstarch if you're prepping ahead. Store leftovers covered in the fridge, and always let the pie sit at room temperature for 15 minutes before slicing.

Step-by-step instructions for tropical mango key lime pie

Here's how to layer vibrant mango purée with classic lime curd for a pie that balances sweet and tangy perfection.

In a medium saucepan, combine the 4 cups Publix Florida Mangoes with 2 tablespoons Cornstarch and 1 cup Granulated Sugar. Stir constantly over medium heat for 5-7 minutes until the mixture thickens to a smooth, jam-like consistency. You'll know it's ready when it coats the back of a spoon and pulls away cleanly from the pan sides.

Remove from heat and stir in 1 tablespoon Lemon Zest and 1 teaspoon Vanilla Extract. Let the purée cool completely before using—this prevents the crust from getting soggy. I press plastic wrap directly onto the surface to speed cooling and maintain a smooth finish.

In a separate heatproof bowl, whisk together the 6 whole Large Egg Yolks, 1.5 cups Key Lime Juice, 1 cup Granulated Sugar, and 0.5 teaspoon Salt. Place this bowl over a pot of simmering water (double boiler) and whisk constantly for 8-10 minutes until the mixture thickens enough to coat the whisk.

Strain the curd through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Stir in 1 cup Unsalted Butter, cut into small pieces, until fully melted and incorporated. Let the curd cool to room temperature before assembling—this ensures clean layering without breaking the crust.

In a food processor, pulse 1.5 cups All-Purpose Flour, 1 cup Unsalted Butter (cold and cubed), and 0.5 cup Salted Butter (melted) until the mixture forms a dough that holds together when pressed. Press this firmly into a 9-inch pie dish, creating a ¼-inch thick base with slightly fluted edges.

Bake the crust at 375°F for 12-15 minutes until lightly golden. Let it cool completely before adding fillings—this prevents melting and ensures structural integrity. I like to weigh down the crust with pie weights during baking to prevent puffing.

Spread the cooled mango purée evenly over the baked crust, leaving a ¼-inch border at the edges. Pour the lime curd over the mango layer, spreading it to the edges. The curd should cover the mango completely but not overflow the crust.

Chill the pie uncovered in the refrigerator for 4 hours or overnight. This slow chilling creates clean layers and allows flavors to meld. I place the pie on a tray to catch any potential drips during this time.

Whip the 1 cup Heavy Cream with 1 cup Powdered Sugar and 1 teaspoon Vanilla Extract until soft peaks form. Spread this evenly over the chilled pie, then sprinkle with 0.25 cup Toasted Coconut Flakes for texture contrast.

Slice and serve immediately for the best texture—this pie's layers hold together beautifully when fresh. The mango adds natural sweetness that complements the tart lime curd, while the coconut adds a tropical crunch that ties everything together.

Troubleshooting your publix mango key lime pie

Soggy Crust Fix

If your crust turns soggy after adding fillings, the issue is usually steam buildup from warm fillings. First, chill your mango purée and lime curd completely before assembling—they should be room temperature or cooler.

I also recommend blind-baking the crust longer (up to 20 minutes) at 375°F to create a moisture barrier. For extra insurance, brush the baked crust with a thin layer of apricot jam before adding fillings—this creates a seal that prevents sogginess. 🥧

Lime Curd Too Thin?

A runny lime curd usually means undercooked eggs or insufficient thickening. Always whisk the curd for the full 8-10 minutes—it should coat the back of a spoon and leave a thick ribbon when lifted.

If it's still too thin, return it to a double boiler and whisk for another 2-3 minutes. For extra stability, add 1 teaspoon cornstarch to the egg mixture before cooking. I’ve also had success using pasteurized egg yolks (like Publix’s liquid egg product) for a foolproof texture. 🍋

Mango Purée Separating?

When mango purée separates, it’s usually from overheating or insufficient cornstarch. To fix it, whisk in 1 more tablespoon cornstarch and cook for another 1-2 minutes until smooth. For prevention, simmer on low heat and stir constantly—never let it boil.

If separation happens after cooling, blend the purée again with 1 teaspoon lemon juice to re-emulsify. For a smoother finish, strain through a fine-mesh sieve after cooking. 🍈

Pie Not Setting Properly

If your pie filling doesn’t firm up after chilling, the issue is likely under-chilling or incorrect ratios. The pie must chill uncovered for at least 4 hours—I often do it overnight. Double-check your sugar-to-yolk ratio: 1 cup sugar per 6 yolks is critical.

For extra stability, add 1 teaspoon unflavored gelatin (dissolved in 1 tablespoon water) to the lime curd before cooling. If the mango layer is too runny, blend it again with ½ teaspoon more cornstarch and reheat briefly. ❄️

Coconut Topping Too Dry

Toasted coconut flakes can dry out if added too early. Wait until right before serving to sprinkle them on—this keeps them crisp. For extra moisture, lightly spray the whipped cream with coconut oil before adding coconut.

If your coconut is too dry, pulse it in a food processor with 1 teaspoon sugar for 2 seconds to restore texture. For a glossy finish, mix the coconut with 1 teaspoon honey before topping. 🥥

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