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.
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)
How to Make It
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
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