Ingredients:
- 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)
- Wash and peel the skin of the mangoes, separate the pulp from the seed.
- Puree the pulp in a blender and transfer to a large bowl and keep aside.
- Now heat a pan add water, when warm switch off the heat.
- Add gelatin to the warm water and keep stirring until the gelatin is dissolved.
- Now add condensed milk, whipped cream and gelatin mixture to the mango puree in the bowl.
- Gently blend them all well.
- Immediately transfer this mixture to the graham cracker crust.
- Place in the refrigerator for 4 hours.
- Do not put in the freezer.
- Once completely chilled, the pie is ready to serve.
- Enjoy this delicious easily made Mango Pie.
- Our All time favorite !
Note:
- Instead of fresh mangoes, 1 whole canned mango puree can be used. So you will need two crust sheets.
- For more variation to the pie, give a touch of bright fruits.
- Check for sweetness, additional sugar can be added when blending.
I was waiting for this recipe...yummm
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