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Ingredients
US|METRIC
4 SERVINGS
- 1 envelope gelatine (unflavored, 2 1/4 teaspoons)
- 1 1/4 cups fresh mango (puree or frozen mango fruit pulp, thawed and pureed, divided)
- 1 1/4 cups sugar (divided)
- 1 1/2 cups heavy cream (cold)
- 12 oz. cream cheese (softened)
- 3 Tbsp. fresh lime juice
- Classic Crisco Pie Crust (Single Crust)
- 1/2 cup sweetened coconut flakes (toasted)
- 2 mangos (ripe, diced)
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Directions
- SPRINKLE gelatine over 3/4 cup mango puree in small saucepan. Let stand 5 minutes to soften. Add 1/4 cup sugar. Cook over medium heat, stirring frequently, until mixture simmers and gelatine is completely dissolved. Remove from heat; cool 15 minutes.
- BEAT heavy cream in medium bowl with electric mixer on medium-high speed until stiff
- BEAT cream cheese and remaining 1 cup sugar in large bowl with electric mixer on high speed until light and fluffy. Add cooled mango mixture, remaining 1/2 cup mango puree and lime juice. Beat until well blended. Fold in whipped cream mixture. Spread evenly in prepared pie crust. Chill 2 hours or overnight. Garnish pie with toasted coconut and diced mango just before serving.
NutritionView More
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1080Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1080Calories from Fat680 |
| % DAILY VALUE |
| Total Fat76g117% |
| Saturated Fat47g235% |
| Trans Fat |
| Cholesterol240mg80% |
| Sodium320mg13% |
| Potassium510mg15% |
| Protein10g |
| Calories from Fat680 |
| % DAILY VALUE |
| Total Carbohydrate99g33% |
| Dietary Fiber5g20% |
| Sugars89g |
| Vitamin A80% |
| Vitamin C80% |
| Calcium15% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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