Mango Mojito Pie
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 7.08 g envelope unflavored gelatin
- 118.29 ml nonfat milk
- 226.79 g package reduced-fat cream cheese, softened
- 177.44 ml Splenda granular
- 236.59 ml light sour cream
- 29.58 ml fresh lime juice
- 9.85 ml lime zest
- 2.46 ml rum extract
- 2 ripe mangoes, peeled and cut into 1/4-inch cubes
- 170.09 g reduced fat graham cracker crust
-
garnishes
- mint sprig (optional)
- mango, slices (optional)
directions
- Sprinkle gelatin over milk in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves (about 2 minutes). Set aside.
- Beat cream cheese and Splenda granular at medium speed with an electric mixer until smooth. Gradually add sour cream, lime juice, lime peel and rum extract, beating until smooth.
- Gradually add gelatin mixture, beating until blended.
- Chill 30 minutes or until mixture begins to thicken, stirring frequently.
- Stir mango into gelatin mixture; spoon into pie crust.
- Chill 2 hours or until set.
- Garnish with mint sprigs and mango slices.
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Reviews
-
Our family loves this recipe too. I use 1/3 c. sugar plus Splenda packets (or another no-cal sweetener) until it tastes sweet enough to me - depends on the mangoes. No aftertaste and lightly sweet. We are also gluten free so I either make a basic GF cookie crust or bake Annalise Robert's tart crust. Yum!
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
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