Mango & Key-Lime Meringue Pie

Serves 8-10


For the brown granulated sugar crust:

  • 200 g flour
  • 170 g dark brown sugar
  • 1/2 tsp salt
  • 170 g butter, cold

For the mango key-lime filling:

  • 4 egg yolks, beaten
  • 1 (400 g) tin condensed milk
  • 3 tbsp corn flour
  • 115 ml lime juice
  • 115 g mango puree
  • 1 tsp grated lime zest


  • 4 egg whites
  • 1 cup castor sugar


For the brown sugar crust:

1. Preheat oven to 180°C

2. Grease a 25cm loose bottom pie dish. Combine flour, brown sugar and salt. With your fingertips rub in the butter until the mixture is crumbly in texture. Press dough firmly into bottom and sides of pan. Bake for 20 minutes or until golden brown. Set aside.

For the mango key-lime filling: 

3. Using a hand beater, combine egg yolks, condensed milk and cornflour. Slowly add the lime juice, then the mango puree and lime zest. Continue to mix until blended.

4. Pour the mixture into the prepared pie shell and bake at 180°C for 12 minutes or until the filling is set. Remove from oven and cool for 15 minutes. Do not turn oven off.

 For the meringue: 

5. Beat egg whites until they make soft peaks. Gradually add the sugar, one Tbsp at a time, while beating until the mixture becomes thick and glossy. Spoon the meringue over the warm pie. Return the pie to the oven for 10–15 minutes, or until golden. 

Sweet wine complements this dish.

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