I think mango pie is one of those light desserts that most people seem to like, and it is easy to make. This one took some experimenting since the first time it was too hard and the second time was too soft. We finally figured out measurements that seem to work well. Fresh mangoes aren’t in season now, so we didn’t add any, but if you can get them, I’m sure it will make it even yummier! Also, the picture I have on here is one without the graham cracker crust (mainly because I forgot to take a picture of that). But to make it how it is in the picture, you pour it into a bowl and let it set. Then you use a butter knife to loosen the edges and flip it over onto the serving dish.
Ingredients1 can (30 oz) mango pulp 12 oz cream cheese, room temperature
3 cups water 3/4 cup sugar 1 oz unflavored gelatin (or 2 oz vegetarian gelatin) 3 9-inch graham cracker pie crusts (optional)
1. In a large mixing bowl, beat cream cheese and mango pulp until completely uniform.
2. On the stove, bring the water to a boil. Add the gelatin and dissolve. Add the sugar and dissolve. Let the mixture cool slightly.
3. Add the gelatin mix to the mango pulp and beat till mixed.
4. Pour into the two pie crusts and chill overnight. If you are not using pie crusts, you can pour it into the serving dish(es) of your choice. Keep in the fridge until ready to serve.
Serving suggestions (optional): Top with nuts, fresh fruit (strawberries, mangoes, etc.), whipped cream