Creamy Mango Pie

Creamy Mango Pie

Creamy Mango Pie

Cuisine: All Cuisine

Serves : 8


  • 1-1/4 cups graham crumbs
  • 1/4 cup butter, melted
  • 1/4 cup sugar, divided
  • 1 fresh mango
  • 1/2 cup sour cream
  • 1-1/2 cups thawed Cool Whip Whipped Topping
  • 2/3 cup boiling water
  • 1 pkg. (85 g) Jell-O Peach Jelly Powder
  • ice cubes
  • 1/4 cup cold water


  • Heat oven to 350ºF.
  • Mix graham crumbs, butter and 2 Tbsp. sugar; press onto bottom and up side of 9-inch pie plate. Bake 8 to 10 min. or until lightly browned.
  • Meanwhile, peel and pit mango; place in blender. Add sour cream; blend until smooth. Transfer to medium bowl. Whisk in Cool Whip.
  • Add boiling water to jelly powder in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 1/2 cup. Add to jelly; stir until slightly thickened. Remove any unmelted ice. Add mango mixture to jelly; whisk until blended. Refrigerate 20 to 30 min. or until thick enough to mound.
  • Pour jelly mixture into crust. Refrigerate 3 hours or until firm.


        Special offers and Deals

        Please check back later for special offers on this product.

        Customer Reviews

        No reviews yet Write a review