Prep Time 45 min
Cook Time N/A
Servings 8
Difficulty Moderate

Ingredients

  • 1 envelope unflavored gelatine (2 1/4 teaspoons)
  • 1 1/4 cups fresh mango puree or frozen mango fruit pulp, thawed and pureed
  • 1 1/4 cups sugar
  • 1 1/2 cups cold heavy cream
  • 1 1/2 (8 oz.) pkgs. cream cheese, softened
  • 3 tbsps. fresh lime juice
  • Single Crust
  • 1/2 cup sweetened coconut flakes, toasted
  • 1 to 2 ripe mangos

Directions

  • Step 1

    SPRINKLE gelatine over 3/4 cup mango puree in small saucepan. Let stand 5 minutes to soften. Add 1/4 cup sugar. Cook over medium heat, stirring frequently, until mixture simmers and gelatine is completely dissolved. Remove from heat; cool 15 minutes.

  • Step 2

    BEAT heavy cream in medium bowl with electric mixer on medium-high speed until stiff.

  • Step 3

    BEAT cream cheese and remaining 1 cup sugar in large bowl with electric mixer on high speed until light and fluffy. Add cooled mango mixture, remaining 1/2 cup mango puree and lime juice. Beat until well blended. Fold in whipped cream mixture. Spread evenly in prepared pie crust. Chill 2 hours or overnight. Garnish pie with toasted coconut and diced mango just before serving.

Serving size
(1 slice, 1/8 of pie)

  • Calories 680
  • Calories from Fat410g
  • Total Fat 45g
  • Saturated Fat 23g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 110mg
  • Sodium 320mg
  • Potassium 0mg
  • Total Carbohydrates 64g
  • Dietary Fiber 2g
  • Sugars 44g
  • Protein 7g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet