• 10servings
  • 45minutes
  • 295calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsC, E
MineralsCalcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Coconut Crust

  2. 6 limes

  3. 1 can(s) (14 ounces) 1 can (14 ounces) low-fat sweetened condensed milk , low-fat sweetened condensed milk

  4. 1 container(s) (8 ounces) reduced-fat sour cream

  5. 1 envelope(s) unflavored gelatin

  6. 1 ripe mango , peeled and thinly sliced

  7. Lime-peel slivers , for garnish

Instructions Jump to Ingredients ↑

  1. Prepare and bake Coconut Crust ; cool.

  2. From limes, finely grate 2 teaspoons peel and squeeze 1/2 cup juice. In medium bowl, with wire whisk, mix lime peel and juice with undiluted sweetened condensed milk and sour cream until blended; set aside.

  3. In 1-quart saucepan, evenly sprinkle gelatin over 1/2 cup cold water; let stand 2 minutes to soften gelatin. Heat over low heat 3 to 5 minutes or until gelatin is completely dissolved (do not boil), stirring frequently. With wire whisk, blend gelatin into lime mixture.

  4. Set bowl with lime mixture in larger bowl filled with ice water. With rubber spatula, stir mixture occasionally until it begins to mound, about 20 minutes. Remove bowl with lime filling from bowl of ice water. Pour filling into cooled crust; spread evenly. Refrigerate pie until filling is firm enough to slice, about 2 hours.

  5. To serve, arrange mango slices on top of filling. Garnish with lime peel.


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