Ingredients
2
2 servings
- •6 large mangoes, peeled, pitted, and roughly chopped
- •16 oz cream cheese
- •14 oz sweetened condensed milk
- •1 tablespoon gelatin, unflavored
- •½ cup boiling water
- •2 pre-made graham cracker pie crusts
- •1 large mango
- •8 leaves fresh mint
- •½ cup whipped cream
Instructions
- Add the mango, sweetened condensed milk, and cream cheese to a blender.
- In a heatproof cup, whisk together the boiling water and gelatin until the gelatin has completely dissolved.
- Pour the gelatin mixture into the blender, then blend on medium speed until smooth, about 60 seconds.
- Divide the mango filling between the graham cracker crusts, leaving ¼ inch of space from the top edges. Cover the pies and refrigerate overnight, or for at least 12 hours. Any leftover filling can be frozen in ice trays to use for smoothies.
- Once the pies have set, use an offset spatula to spread the ½ cup whipped cream on top of each pie, then decorate with the sliced mango and mint leaves.
- Slice and serve immediately. Any leftover pie will keep covered in the refrigerator for up to 3 days.
- Enjoy!
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