Mango Pie

Submitted by: Theresa Hoffman

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INGREDIENTS

  • 1 ½ cups boiling hot water
  • 1 ½ packages unflavored gelatin
  • 4 oz. cream cheese
  • 8 oz. Cool Whip
  • 16 oz. mango pulp (Alphonso if available)
  • ½ cup sugar
  • 2 graham cracker pie crusts

INSTRUCTIONS

  1. In a large bowl dissolve the gelatin and sugar in the boiling water.
  2. Add cream cheese to the same bowl while the water is still hot (helps to melt the cream cheese), and then add Cool Whip and mango pulp to the same bowl.
  3. With a handheld mixer, mix the whole thing until it looks smooth and has an even color and consistency.
  4. Pour mixture into pie crusts.
  5. Refrigerate until formed (at least 3 hours). Serve and enjoy!

Note: You can make it gluten free by using gluten free graham crackers, and in fact that makes for a crispier crunchier crust and is very good. I prefer it to a traditional glutenous graham cracker crust.

https://cooking.nytimes.com/recipes/1019974-mango-pie