Mango-Lemon-Buttermilk Icebox Pie With Baked Saltine Cracker Crust

• 1/2 cup water
• 1 cup chopped fresh or thawed frozen mango
• 1 tablespoon fresh lemon juice
• 1 (14-oz.) can sweetened condensed milk
• 1 tablespoon loosely packed lemon zest
• 1/4 cup fresh lemon juice
• 2 tablespoons mango schnapps
• 3 large egg yolks
• 1/4 cup buttermilk
• Vegetable cooking spray
• Chopped fresh mango

1. Bring water to a boil over medium-high heat in a saucepan. Stir in 1 cup chopped fresh or thawed frozen mango. Remove from heat, and stir in 1 Tbsp. fresh lemon juice. Process mixture in a blender until smooth.
2. Preheat oven to 325u0b0. Whisk together sweetened condensed milk, lemon zest, 3/4 cup mango puree, 1/4 cup lemon juice, and mango schnapps in a bowl.
3. Beat egg yolks with a handheld mixer in a medium bowl at high speed 4 to 5 minutes or until yolks become pale and ribbons form on surface of mixture when beater is lifted. Gradually whisk in sweetened condensed milk mixture, and whisk until thoroughly combined; whisk in buttermilk. Pour mixture into prepared crust.
4. Bake at 325u0b0 for 20 to 25 minutes or until set around edges. (Pie will be slightly jiggly.) Cool on a wire rack 1 hour. Cover pie with lightly greased (with cooking spray) plastic wrap, and freeze 4 to 6 hours.
5. Top with Sweetened Whipped Cream and chopped fresh mango just before serving.

water, mango, lemon juice, condensed milk, lemon zest, lemon juice, mango, egg yolks, buttermilk, vegetable cooking spray, fresh mango

Taken from www.myrecipes.com/recipe/mango-lemon-buttermilk-icebox-pie (may not work)