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Fresh Mango Pie

Oxmoor House
Prep time 24 mins
Other time 4 hrs, 10 mins
Yield 8 servings (serving size: 1 slice pie and 1 tablespoon whipped topping)
Delicious, sweet ripe mangoes are the key to this recipe. Purchase the mangoes 3 to 4 days ahead, and let them ripen on the kitchen counter. Mangoes are ripe when they yield slightly to gentle pressure.


  • 1 (0.3-ounce) package sugar-free peach-flavored gelatin
  • 3/4 cup mango nectar, divided
  • 1/2 teaspoon grated lime rind
  • 4 cups sliced peeled ripe mango (about 4 medium mangoes)
  • 1 (6-ounce) shortbread pie crust (such as Keebler)
  • 1/2 cup frozen fat-free whipped topping, thawed
  • Lime zest (optional)

Nutrition Information

  • calories 189
  • fat 5.3 g
  • satfat 1.1 g
  • protein 1.7 g
  • carbohydrate 34.3 g
  • cholesterol 0 mg
  • iron 0.1 mg
  • sodium 117 mg
  • caloriesfromfat 25 %
  • fiber 1.7 g
  • calcium 10 mg

How to Make It

  1. Combine gelatin and 2 tablespoons mango nectar in a large microwave-safe bowl. Let stand 5 minutes. Microwave at HIGH 20 to 30 seconds or until gelatin dissolves, stirring once. Stir in remaining mango nectar and lime rind; chill 5 minutes. Add mango, stirring gently to separate slices and evenly coat with gelatin. Spoon mango mixture into pie crust. Cover and chill at least 4 hours or until gelatin is set. Top each serving with whipped topping. Garnish with lime zest, if desired.

Oxmoor House Healthy Eating Collection