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My Mom’s Famous Mango Pie
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Description
This mango pie is very sought-after, and it’s my mom’s recipe! Everyone who has ever tried it has become a fan. It’s subtle and light and incredibly delicious, combining a classic American graham cracker crust with the exotic mango, but it can also stand alone as a mousse without the crust! I’ve even known some boys to be able to finish off the entire pie on their own.
This recipe yields 3 pies.
Ingredients
- 3 envelopes (1/4 Oz. Envelope) Knox Unflavored Gelatin
- 3 cups Hot Water
- 8 ounces, weight Cream Cheese
- 3 cups Cool Whip
- 6 Tablespoons Sugar
- 1 can (27 Oz. Can) Mango Pulp
- 3 whole Graham Cracker Pie Crusts
Preparation
Dissolve 1 envelope gelatin in 1 cup hot water. In the blender add a third of the cream cheese, 1 cup Cool Whip, 2 tablespoons sugar, 1 cup mango puree and the dissolved gelatin and blend well. Pour the entire mix into a graham cracker pie crust and chill in the refrigerator.
Repeat this two more times, and you’ll have all 3 pies set in a couple of hours!
Note: You can get mango pulp at most Indian stores, and the Ratna brand is by far the tastiest.
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