| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
All newly t, Dessert |
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
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