Mango Ice Cream Pie

Preheat oven to 350ºF.

In a food processor, add all the crust ingredients (cookies, butter, cinnamon and almonds). Pulse until you have fine crumbs. Press this mixture onto the bottom of a 9-inch pie pan pre-greased with butter. Bake for 10 minutes. Remove from the oven and let cool while you make the filling.

In a blender, add the filling ingredients (mango purée, heavy cream and sweetened condensed milk) and blend until combined. Then chill the mixture in the fridge for at least 1 or 2 hours.

After it’s chilled, transfer the mixture to an ice cream maker and proceed according to the manufacturer’s instructions. It yields about 4 cups of ice cream so make sure your ice cream maker is big enough.

When the ice cream is churned, after about 20 minutes, pour it into the pie pan, on top of the cool crust. Place the pan in the freezer while making the topping.

To make the topping, mix all the topping ingredients (mango purée, lime juice, sugar and water) in a blender. Remove the pie pan from the freezer, pour the topping all over the top and place back in the freezer for at least 4 hours.