Wednesday, April 13, 2011

Mango Pie

  • 2 Ripe mangoes
  • 1 Graham cracker crust 10" size
  • 1 envelope Gelatin unflavored
  • 2 cups Water
  • 1 can Fat free sweetened condensed milk (14 oz)
  • 1 can Reddi wip 7 oz (whipped cream)

  1. Wash and peel the skin of the mangoes, separate the pulp from the seed.
  2. Puree the pulp in a blender and transfer to a large bowl and keep aside.
  3. Now heat a pan add water, when warm switch off the heat.
  4. Add gelatin to the warm water and keep stirring until the gelatin is dissolved.
  5. Now add condensed milk, whipped cream and gelatin mixture to the mango puree in the bowl.
  6. Gently blend them all well.
  7. Immediately transfer this mixture to the graham cracker crust.
  8. Place in the refrigerator for 4 hours.
  9. Do not put in the freezer.
  10. Once completely chilled, the pie is ready to serve.
  11. Enjoy this delicious easily made Mango Pie.
  12. Our All time favorite !

  1. Instead of fresh mangoes, 1 whole canned mango puree can be used. So you will need two crust sheets.
  2. For more variation to the pie, give a touch of bright fruits.
  3. Check for sweetness, additional sugar can be added when blending.

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