Mango-Chile Ice Box Pie

4 mangos (about 4 cups mango flesh)
8 oz cream cheese, at room temperature
14 oz sweetened condensed milk
1/4 cup tequila
juice of 1 lime
zest of 1 lime
1 teaspoon chipotle chile powder

1 9-inch graham cracker crust

Place all ingredients (EXCEPT the crust!) in a blender or food processor (I used my Vita-Mix) and pulse until it is very, very smooth. Pour into the crust. Refrigerate until set, at least 2 hours.

My thoughts:

A mini-heatwave struck Baltimore this weekend bringing with it high temperatures and even higher humidity. While the weather was unexpected and unwelcome for so early in May, it did remind me that ice box pie season is here. As long time readers I know, I love ice box pies. Any dessert that doesn’t require using my oven in my 1930s un-air-conditioned kitchen when it over 90° goes right to the top of my list. Over the last six years I’ve made and posted blueberry-ginger, kiwi-lemongrass, blackberry meringue, and perhaps the most popular ice box pie, key lime in both regular my brother’s favorite chocolate pie (technically a freezer pie) and coconut versions. For this pie, I drew inspiration from spicy Mexican paletas which combine fruit or vegetables with spices for a frozen sweet-spicy treat.

Anyway! This is a super simple pie, just make sure you take the time to thoroughly blend the ingredients together, not only will the pie be smoother and more consistent but if you have a fibrous mango, you want to really pulverize it or the pie will be stringy. I loved the pie because it was creamy with a downright velvety texture without being rich and had a very pure mango flavor. The spice sort of hits you after you swallow your bite which I enjoyed but the spice phobic might want to halve the chipotle, it isn’t blisteringly hot but I think a lot of people are not used to spicy pie! But please, try and make this pie, it is the best mango pie I’ve ever had!


  1. this looks divine! i have recently (within the past few years) discovered my love for all things mango, and i already love lime and tequila…heh 🙂 i will have to try this soon!

  2. I am addicted to mangos, so this recipe looks fabulous to me! And it's simple and doesn't require cooking (which is good, since my oven is broken). Sold!

  3. LoveFeast Table

    I must admit, this looks like pure heaven to me! A bit of spice and a lot of mango…I'm thinking it would be good with a homemade margarita!

  4. So, I was browsing online for something sweet to make for my mama on Mother's Day and I came across this recipe, cannot wait to try it!.Especially since the mangos are on sale…

  5. This pie looks truly stunning. I can't wait to make it – I love icebox pies, but key lime and lemon can get a bit tired. I love the idea of spicy pie, by the way!

  6. do you think your coconut pie crust recipe would work well here, or is the graham cracker crust the way to go?

  7. Melissa
    I think the coconut crust would work well here.

  8. I'm dying to try this. Wondering, can I use any variety of mango or do some work better than others? Thanks for the post 🙂 I'm totally enjoying your taste in food!

  9. Thanks! I used Kent mangos but any mango would be fine I think. If it is sort of fiberous (like a Tommy Atkins) just make sure you really blend it well.

  10. I have looked all over for chipotle chili powder. Where can I find it? Is there a substitute I can use if I can't locate CCP? I CAN'T WAIT TO TRY THIS FOR FATHER'S DAY!

  11. Anon- Both McCormick and Spice Island make it. Perhaps an employee could help you look?

  12. Thought I was done looking at posts for dessert after all of the Christmas cookies and other treats I have eaten and read about. That is until I just read through this post. It's the kind of dessert that doesn't really feel like dessert; not too heavy and right on the flavor. I want to add some coconut milk into the mix. –Might have to blend in with a the condensed milk and give it a try!

  13. This flavor combination sounds so interesting! I can't wait to try this recipe!

  14. I'm planning to make this this week–i'm mormon so i don't drink alcohol and prefer not to use it in cooking since I don't keep it on hand (although i'm not opposed to it in other people's cooking!). Any ideas for switching the tequila for something else? More lime juice? I read something about agave nectar as well? Or could I just plain leave it out? Thanks! Love your recipes!

  15. I would sub in lime juice! Enjoy!