Ingredients:

• 1 – mango, diced into cubes
• 1 – mango, sliced thinly for garnish, optional
• 1 cup – Sugar
• 1/2 cup – water
• 8 oz – fat free cool whip
• 8 oz – Philadelphia fat free Cream cheese
• 30 oz – Mango pulp
• 3 packets – Knox unflavoured gelatine
• 2 – ready made pie crusts (shortbread or graham cracker)

Method:

1. In a blender, mix together cool whip, cream cheese, mango pulp and sugar.
2. Boil 1/2 cup water, add 3 packets of gelatine powder to it. Mix thoroughly.
3. Add this hot liquid gelatine mixture to the blended mango pulp mix, and blend it well in the blender (about 1 min).
4. Add diced mango and stir until evenly distributed.
5. Pour 1/2 mixture into each pie crust.
6. Refrigerate for minimum 6 hours, preferably overnight.
7. Garnish with slices of fresh mango.

Recipe courtesy of Debbie Davis