Fresh Mango Pie

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.

Yield: 8 servings (serving size: 1 slice pie and 1 tablespoon whipped topping)
Recipe from Oxmoor House

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Recipe Time

Prep Time:
Other: 4 Hours, 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 189
  • Fat: 5.3g
  • Saturated fat: 1.1g
  • Protein: 1.7g
  • Carbohydrate: 34.3g
  • Cholesterol: 0mg
  • Iron: 0.1mg
  • Sodium: 117mg
  • Calories from fat: 25%
  • Fiber: 1.7g
  • Calcium: 10mg


  • 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)


  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.
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