Mango & Lime Meringue Pies

Isn’t the weather here in England lovely? Well nah I hate the heat BUT I am loving all the sunshine – so here’s some sunshine for your plate! This is a tropical twist on lemon meringue pie; crisp pastry filled with mango curd and topped with chewy meringue. I put lime juice in the curd for that beautiful tang to contrast with the sweetness of the meringue. So whether you’re having a big old BBQ or an al fresco dinner party be sure to put these on the menu!

Mango & Lime Meringue Pies

Makes 6

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for the pastry

  • 150g plain flour, sifted
  • 75g butter, chilled and cubed
  • 30g icing sugar, sifted
  • finely grated zest of 2 limes
  • 1 medium egg yolk beaten with 1 teaspoon cold water

for the curd filling

  • 20g cornflour
  • 150g caster sugar
  • 250g mango puree
  • juice of 2 limes
  • 50 g unsalted butter, cubed
  • 3 medium eggs yolks, beaten

for the meringue topping

  • 3 medium egg whites
  • 150g caster sugar


Make the pastry: in a medium bowl, rub the butter into the flour until it resembles fine breadcrumbs (you can also do this in a food processor) then stir in the sugar and lime zest. Use a palette knife to cut in the beaten egg then press together to form a ball (or pulse in the food processor until the dough comes together). Flatten the pastry into a disc, wrap in cling film, and refrigerate for about 30 minutes, until firm but not hard. While the pastry chills make the curd filling.

Make the curd: combine the sugar and cornflour in a medium saucepan then add the mango puree, lime juice and butter. Stir over a medium heat until the butter melts and the mixture thickens. Place the egg yolks in a medium bowl and mix in half of the mango mixture then return to the pan and stir over a medium heat for two minutes. Transfer the curd to a heatproof bowl, cover the surface with cling film (to prevent a skin forming) and set to one side while finishing the pastry cases.

Make the pastry cases: grease six 10cm round loose-bottomed fluted tart tins then roll the pastry between a sheet of non-stick baking paper and the cling film to 2mm thick. Line the tins with the pastry, pressing carefully into the grooves and pricking the bases with a fork. Re-roll the trimmings if necessary. Place the tins on a baking tray and place in the freezer for about 10 minutes. Preheat the oven to 180°C (170°C fan)/350°F/gas mark 4.

Bake the pastry cases blind (line each with non-stick baking paper and an even layer of baking beans) in the oven for 15 minutes before removing the beans and paper then bake for a further 5 minutes, until golden brown and cooked through. Allow the pastry cases to cool completely before removing from the tins as they will be less fragile.

Make the meringue: place the egg whites in a large bowl and whisk to soft peaks using a hand-held electric mixer (or do this a freestanding mixer). Gradually whisk in the sugar until all has been added and the egg whites form stiff peaks. Spoon the meringue into a large piping bag fitted with a large star nozzle.

Assemble the tarts: divide the curd between the pastry cases and level the surfaces. Pipe the meringue on top of the curd and use a cooks’ blowtorch to brown the surface of the meringue. Decorate the tarts with strips of lime zest and serve.


6 responses to “Mango & Lime Meringue Pies

  • Sally

    Mango and lime is such a fantastic combination and mango season is nearly here. In a few weeks time our shops will be full of ripe, fragrant Alphonso mangoes from India and I’m bookmarking this recipe for then.

  • ficooks

    Will be trying these no doubt. Can you buy mango purée ready made or will need to make my own (lazy)

  • Lauralovescakes

    Wow, these look so good! Mango and lime sounds like a heavenly combination…positively tropical to match the weather! 🙂

  • cookandbaker

    works of art! I can imagine them tasting great too! Italian meringue would work really well with these too.

  • Annie @ Annie's Noms

    Wow these look delicious! Since it’s supposed to be summer (I hate the heat too, but this rain is getting tedious!) I’ve been looking for something to make for dessert if and when we finally have a barbecue. Imagine these are so fresh and tangy, I love limes and mangoes so imagine this tastes amazing!

  • alfie6

    These sound sooo yummy – mango and lime, what an exciting variation on the classic! mmm I can almost taste the zinginess of the lime 🙂

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