Refreshing Mango Pie

Name: Refreshing Mango Pie
Prep time: 30 min
Total time: 230 min
Yield: 10
Ingredients: 10 HONEY MAID Honey Grahams, finely crushed (about 1-1/4 cups crumbs); 2 Tbsp. sugar; ¼ cup butter, melted; 2 mangos, divided; 4 oz. brick cream cheese, cubed, softened; 1½ cups frozen whipped topping; ⅔ cup water; 1 pkg. orange gelatin; ice cubes; ¼ cup water

Mango lovers will love this creamy homemade mango dessert. This delicious pie in a graham cracker crust is easy to make using fresh, frozen or canned mangos.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 10 servings.

Ingredient list

10 HONEY MAID Honey Grahams, finely crushed (about 1-1/4 cups crumbs)
2 Tbsp. sugar
¼ cup butter, melted
2 mangos, divided
4 oz. (1/2 of 8-oz. pkg.) brick cream cheese, cubed, softened
1½ cups thawed frozen whipped topping
⅔ cup boiling water
1 pkg. (3 oz.) orange gelatin
ice cubes
¼ cup cold water

Directions

Heat oven to 350ºF.

Combine graham crumbs, sugar and butter; press onto bottom and up side of 9-inch pie plate. Bake 8 to 10 min. or until lightly browned; cool completely.

Meanwhile, peel and pit 1 mango; place in blender. Add cream cheese; blend until smooth. Spoon into medium bowl. Whisk in whipped topping.

Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 1/2 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Add mango mixture; whisk until well blended. Refrigerate 15 to 20 min. or until mixture is thick enough to mound. Pour into crust.

Refrigerate 3 hours.

Peel, pit and slice remaining mango, then arrange on top of pie just before serving.

Recipe Tips

Size-Wise
Sweets can be part of a balanced diet but remember to keep tabs on portions.
Substitute
If fresh mangos are unavailable, use 2 cups cut-up jarred or thawed frozen mangos instead. Use 1 cup mangos to prepare the pie filling, and arrange 1 cup sliced mangos on top of the pie.
How to Cut Mangos
Cut each mango in half, just clearing the long flat seed. Score the flesh into squares of desired size, being careful to cut up to, but not through, the skin. Press the skin so the cut fruit pops outward, then cut the cubes from the skin to remove.