Refreshing Mango Pie

6  Ratings
  • 30 min prep
  • 3 hr 50 min total
  • Makes 10 servings.

Refreshing Mango Pie Recipe

Ingredients

  • 1-1/4 cups HONEY MAID Graham Cracker Crumbs
  • 1/4 cup  (1/2 stick) butter, melted
  • 2 Tbsp. sugar
  • 2 mangos, divided
  • 4 oz. (1/2 of 8-oz. pkg.) brick cream cheese, softened, cubed
  • 1-1/2 cups thawed COOL WHIP Whipped Topping
  • 2/3 cup boiling water
  • 1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin
  •  ice cubes
  • 1/4 cup cold water

Instructions

  • Heat  oven to 350ºF.
  • Mix  crumbs, butter and sugar; 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. Transfer to medium bowl. Whisk in COOL WHIP.
  • Add  boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add ice to cold water to make 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. When ready to serve, peel, pit and slice remaining mango; arrange on top of pie.

Recipe Tips

SubstituteIf fresh mangos are unavailable, use 2 cups cut-up jarred or thawed frozen mangos instead. Blend 1 cup mangos for filling and slice 1 cup for top of pie.

Size-WiseSweets can be part of a balanced diet but remember to keep tabs on portions.

How to Cut MangosCut 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.

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Nutrition Information

Makes 10 servings.

Nutrition per serving:

  • Calories 230 
  • Total fat 12 g
  • Saturated fat 7 g
  • Cholesterol 25 mg
  • Sodium 190 mg
  • Carbohydrate 31 g
  • Dietary fiber 1 g
  • Sugars 22 g
  • Protein 3 g
  • Vitamin A 10 %DV
  • Vitamin C 20 %DV
  • Calcium 2 %DV
  • Iron 2 %DV

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