Servings: 8
Prep Time: 30 minutes
Chill Time: 6 hours or overnight
Total Time: ~6.5 hours

Ingredients

For the Crust and Topping:
● 1 1⁄2 cup graham cracker crumbs (we love using saltines or pretzel
crumbs, too!)
● 1/2 cup almond flour
● 1/4 tsp kosher salt
● 6 tbsp unsalted butter
● 2 tbsp maple syrup or honey
For the Mango Layer:
● 4–5 ripe yellow mangoes, peeled and finely chopped (about 3 cups)
● Zest of 1 lime
● Juice of 1 lime
● Pinch of kosher salt

For the Cream Layer:
● 1 cup cold heavy cream
● 1/2 can (7 oz) sweetened condensed milk
● 1 cup plain Greek yogurt (full-fat preferred)
● 1 tsp vanilla extract
● Pinch of kosher salt

Instructions

1. Brown the butter:
   Melt butter in a small saucepan over medium heat. Let it foam and brown, swirling often, until golden and nutty-smelling (3–4 minutes). Pour into a bowl to cool slightly.
2.  Make the crust:
   Stir in graham crumbs, almond flour, salt, and maple syrup until evenly moistened. Reserve 1/4 cup of the mixture for topping. Press the remaining mixture into the bottom and up the sides of a 9-inch pie pan. Chill while you prep the filling.
3. Macerate the mango:
   Finely chop the mangoes or pulse in a food processor until spoonable. Toss with lime zest, lime juice, and a pinch of salt. Let sit while you whip the cream.
4. Whip the cream layer:
   In a large bowl, whip the cold cream on medium speed. Slowly drizzle in the condensed milk and beat until stiff peaks form. In a separate bowl, stir together the yogurt, vanilla, and salt. Gently fold in the whipped cream.
5. Assemble the pie:
   Spread a third of the cream into the chilled crust. Spoon in half the mango mixture. Repeat layers, ending with the remaining cream on top. Sprinkle with reserved crumb mixture.
6. Chill:
   Cover and refrigerate at least 6 hours or overnight until firm and sliceable.
7. Serve:
   Slice cold and serve as-is or with extra mango or lime zest on top. Refreshing, rich, and ready for summer.