As a lover of classic desserts, I have a deep appreciation for a basic, play-by-the-rules recipe. That being said, sometimes adding an unexpected flavour makes for an unforgettable dessert. At first glance, this pie may appear to be a run-of-the-mill key lime pie. But it has a surprising – and delicious – twist.
The majority of key lime pie recipes call for a 14 oz can (about 414 mL) of condensed milk, which is 100 mL more than the standard Canadian can size. That means most recipes entail opening a second can and eyeballing 100 mL. And then you're left wondering what to do with the leftovers (besides the obvious spoon-to-mouth method).
The solution is simple: Don't crack that second can! A ½ cup of puréed fresh mango has a similar sweetness level and luscious texture that makes it the ideal substitute. Add some shredded coconut to the traditional graham-cracker crust and you don't just have a pie: You have a tropical vacation in a pan.
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Feel free to use juice from either regular or key limes. For the best results, make sure the mango is very soft and ripe.