Ingredients Jump to Instructions ↓

  1. 1/2 Refrigerated piecrusts - (15 oz.)

  2. 1 Unflavored gelatin

  3. 1/3 cup 78ml Lime juice

  4. 1 Sweetened condensed milk - (14 oz.)

  5. 1/4 cup 59ml Rum - optional

  6. 1 Mango slices - (26 oz.)

  7. 1 cup 237ml Whipping cream

  8. 2 tablespoons 30ml Sifted powdered sugar

  9. Fresh mint sprigs - for garnish

Instructions Jump to Ingredients ↑

  1. Fit piecrust into 9 inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.

  2. Bake at 450F for 9 to 11 minutes or until golden brown; set aside to cool.

  3. Sprinkle gelatin over lime juice in a small saucepan; let stand 1 minute. Cook over low heat, stirring constantly, 2 minutes or until gelatin dissolves. Remove from heat, and stir in condensed milk and, if desired, rum.

  4. Process mango slices in a food processor or electric blender until smooth. Stir 2 cups mango into gelatin mixture, reserving remaining mango for another use; pour into prepared piecrust. Chill until set.

  5. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread over filling. Garnish, if desired.

  6. Makes 1 (9-inch) pie.


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