Mango Cream Pie – a delicious recipe with unflavored gelatin, lime juice, condensed milk, rum optional, mango, whipping cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Fit piecrust into 9 inch pieplate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust witha fork.
2
Bake at 450 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.
4
Cook over low heat, stirring constantly, 2 minutes or until gelatin dissolves. Remove from heat, and stir in condensed milk and, if desired, rum.
5
Process mango slices in a food processor or electric blender until smooth.
6
Stir 2 cups mango into gelatin mixture, reserving remaining mango for another use; pour into prepared piecrust. Chill until set.
7
Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread over filling. Garnish, if desired.
423
kcal
Calories
24
g
Fat
48
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 refrigerated piecrusts pkt, 15 oz., 1 envelope unflavored gelatin, 1 cup lime juice, 14 ounces sweetened condensed milk, and more.
Yes, Mango Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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