Title: Mango Cream Pie
Categories: All newly t, Dessert
Yield: 1 Servings

1/2 pk (15 oz.) refrigerated
-piecrusts
1 Envelope unflavored gelatin
1/3 c Lime juice
1 cn (14 oz.) sweetened condensed
-milk
1/4 c Rum; optional
1 Jar (26 oz.) mango slices
1 c Whipping cream
2 tb Sifted powdered sugar
Fresh mint sprigs; for
-garnish

Fit piecrust into 9 inch pieplate according to package directions; fold
edges under, and crimp. Prick bottom and sides of piecrust witha fork.

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

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.

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.

Beat whipping cream until foamy; gradually add powdered sugar, beating
until soft peaks form. Spread over filling. Garnish, if desired. Makes 1
(9-inch) pie.

Recipe by: Southern Living Recipes Posted to MC-Recipe Digest V1 #732 by
L979@aol.com on Aug 9, 1997