Ingredients:

• 1-graham cracker pie crusts
• 1 can- Mango pulp (basically 3 cups Mango pulp)
• 3- envelopes unflavoured gelatine (preferably Knox brand)
• 3 cups -sour Cream
• 8 oz -cream cheese
• 3 cups- boiling water
• 1 cup -sugar

Method:

1. Dissolve gelatine in boiling water.
2. Blend cream cheese, sugar and gelatine mixture, fold in sour cream and blend.
3. Add mango pulp and stir, pour the mixture into the pie crusts and refrigerate for 3-4 hours.
4. Slice it and serve.

Recipe courtesy of Sify Bawarchi