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This No-Bake Mango Lime Pie will have you feeling tropical, especially with the Malibu Whipped Cream on top! The filling is super creamy and sweet with the perfect amount of tartness from the lime and the graham cracker crust is delicious too, with toasted coconut and macadamia nuts! Plus, it’s easy to make and you don’t have to worry about if you’ve overcooked it because it’s NO-BAKE!
I have to admit to you that I am a big rude judgey snob. I used to think that “no-bake” desserts were like… cheating? Or meant that you didn’t know how to cook. I turned my nose up at recipes that had the words “no-bake” in them. SO. RUDE. Cause guess what else is no-bake? Rice Krispie treats. Muddy Buddies. Ice cream cake. All REALLY delicious things. And “no bake” pretty much just means “no fail” and what’s so bad about a super easy recipe??? I was a jerk. BUT I HAVE REFORMED. And this no-bake pie recipe is my atonement.
A traditional basic key lime pie filling is made with key lime juice, sweetened condensed milk, and egg yolks. This recipe is much easier because we use regular limes and cream cheese instead of egg yolks so that we don’t have to bake it and worry about if it’s done or not! In our pie, the mango flavor takes more precedence over the lime, so it doesn’t really matter if they’re limes or key limes anyway.
Ingredients You’ll Need
For the crust:
- Macadamia nuts: I used roasted & salted macadamia nuts. If yours are raw and unsalted, you can choose to toast them or not, but I’d add about 1/4 tsp of salt. If you are allergic to nuts or don’t want to use them, just add more graham crackers. (More details on this in the recipe’s Notes section below.)
- Graham crackers: A graham cracker crust is super delicious but you could use a different type of cookie or sweet cracker if you so desired.
- Shredded unsweetened coconut flakes: We’ll toast these for our recipe to really bring out their flavor. It can be hard to find unsweetened coconut flakes so if you can’t, just omit the extra sugar.
- Sugar: Just a tablespoon of sugar to boost the sweetness of the crust. You can leave this out if you prefer a less sweet crust.
- Coconut oil: I use coconut oil instead of butter in this recipe to boost the tropical flavor!
For the mango lime pie filling:
- Fresh mango/frozen mango chunks: It is essential to use sweet, ripe, tasty mangos! If your mangos are not ripe or sweet, your pie will taste like not-ripe-not-sweet-mangos, which is no good. Frozen mango chunks will work great, just be sure to thaw them before using. If you have a Costco membership, I highly recommend their Ataulfo mangos for this recipe and for eating in general—they are delicious!
- Fresh squeezed lime juice: You could go the bottled route but I do recommend fresh squeezed juice for better flavor.
- Sweetened condensed milk: This sweet, sticky milk gives our pie the perfect creaminess!
- Full fat cream cheese: I highly recommend going full-fat with your cream cheese in this recipe. You could use low-fat, but full-fat will taste better and have less of a chance of weepiness. It’s dessert my friend, embrace the fat! Make sure your cream cheese is at room temp so that you don’t end up with chunks of unblended cream cheese in your pie.
For the Malibu whipped cream:
The Malibu whipped cream is optional but it is oh-so-tasty!! You can also just make regular whipped cream with no booze in it. Or go the easy route and buy some Reddi-Wip. I won’t judge!
- Heavy whipping cream: Make sure it’s cold! That’ll help it whip up faster.
- Malibu rum: Boozy whipped cream is fun whipped cream! Malibu’s coconutty flavor complements this recipe perfectly.
- Powdered sugar: Just a bit to sweeten it up! If you like plain whipped cream, omit the sugar.
These are the tools I’d recommend to help you make this recipe! A food processor or blender, a 9-inch pie pan, and a handheld mixer. If you have an ad blocker on, you may not be able to see the recommended tools below.
How to make No-Bake Mango Lime Pie with Malibu Whipped Cream
- First, make the crust. In a food processor or blender, we’ll pulse together the macadamia nuts, graham crackers, toasted coconut, sugar, and coconut oil until we have a wet sand consistency. Press the mixture into a 9-inch pie pan, then chill in the freezer for 10–15 minutes while you make the filling.
- Then, make the filling. Clean out the food processor/blender, then puree mango, lime juice, sweetened condensed milk, and softened cream cheese until smooth. Pour the mixture into the pie crust, then chill for at least 8 hours (but overnight is better!).
- Before serving, make Malibu Whipped Cream. I like to chill my bowl in the freezer before making whipped cream because it’ll whip up faster. Add heavy whipping cream, powdered sugar, and Malibu rum into a bowl and use a handheld mixer to whip until stiff peaks form. Use a spoon to dollop whipped cream on pie slices, or put all whipped cream into a piping bag (or plastic bag with a corner cut off) to pipe onto the pie.
Leftovers, Storage, & Freezing
This pie will last for 3–5 days in the refrigerator. It can get melty pretty quick when you take it out of the fridge, especially if it’s a hot day, so make sure to leave it in there until you’re about to serve it.
You can freeze this pie without the whipped cream. You can eat it frozen or let it thaw in the fridge before serving. Add the whipped cream right before enjoying!
More tasty dessert recipes…
- Oreo Cheesecake Brownies
- No-Bake Crispy Oatmeal Peanut Butter Bars with Chocolate (Another no-bake winner!)
- Almond Cherry Galette
- Giant Fudgy Mocha Brownie Cookies
No-Bake Mango Lime Pie with Malibu Whipped Cream
- Prep Time: 30 minute
- Inactive Time: 8 hours
- Total Time: 8.5 hours
- Yield: 1 9-inch pie 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
This super easy no-bake pie has a coconut-graham cracker-macadamia nut crust and a creamy, sweet-tart mango lime filling. Top it with some Malibu-spiked whipped cream and you’ve got yourself a DELICIOUS cool summer dessert!
Inspired by recipes from Sally’s Baking Addiction and A Pinch of Healthy
- 1/2 cup macadamia nuts, roasted & salted (add 1/4 teaspoon salt if they aren’t salted)
- 6 graham crackers
- 4 tablespoons shredded unsweetened coconut, toasted (See Notes)
- 1 tablespoon sugar
- 5 tablespoons coconut oil
- 2 mangos or about 1 1/2 cup mango chunks (it is ESSENTIAL that you use ripe, sweet mangoes—frozen is OK! just be sure to thaw)
- 1/2 cup fresh squeezed lime juice
- 14 oz can sweetened condensed milk
- 8 oz full fat cream cheese, softened (See Notes)
Malibu Whipped Cream
- 3/4 cup heavy whipping cream
- 1 tablespoon Malibu rum
- 2 tablespoons powdered sugar
First, make the crust.
- In a food processor or blender, pulse the ½ cup macadamia nuts a few times until they’ve broken down a little bit.
- Then, break up the 6 graham crackers into quarter-size chunks with your hands before adding them, along with the 4 tbsp toasted coconut and 1 tbsp sugar. Give it a few pulses just until there are no large chunks left.
- Add the 5 tbsp coconut oil and pulse until you have a wet sand consistency.
- Dump mixture into a 9-inch pie pan and use the back of a spoon to press the mixture up the sides and into the bottom until everything is covered evenly.
- Chill in the freezer for 10–15 minutes while you make the filling.
Then, make the filling.
- Clean out your food processor/blender and add in 1 ½ cup mango chunks. Puree until completely smooth.
- Add 1/2 cup lime juice, 14 oz can sweetened condensed milk, and 8 oz softened cream cheese. Blend until smooth.
- Pour mixture into pie crust and jiggle until even. You can also use the back of a spoon to smooth the top.
- Chill in the fridge for at least 8 hours, but overnight is even better! See Note.
Before serving, make Malibu Whipped Cream.
- I like to chill my bowl in the freezer before making whipped cream because it’ll whip up faster (optional). Add ¾ cup heavy whipping cream, 2 tbsp powdered sugar, and 1 tbsp Malibu rum into a bowl and use a handheld mixer to whip until stiff peaks form.
- Use a spoon to dollop whipped cream on pie slices, or put all whipped cream into a piping bag (or plastic bag with a corner cut off) to pipe onto the pie.
- If you can only find sweetened coconut, just omit the tablespoon of sugar in the crust.
- The cream cheese has to be softened!! You can leave it on the counter for an hour before making the recipe or warm it up in the microwave until it’s easily mixable. Otherwise you might end up with cream cheese chunks in your pie.
- Also, I do recommend full fat cream cheese here. I haven’t tried it with low fat but c’mon, this is dessert. Go big or go home.
- I have eaten this pie after 6 or so hours of chilling. And it was a little gloppy. The next day, the pie held its shape a lot better, and the flavor was better as well. So for best results, make it a day ahead.
- Allergic to nuts?? Omit the macadamia nuts in the crust and use 9 graham crackers instead of 6.
Keywords: no-bake, dessert, lime, malibu, coconut, mango, vegetarian