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unflavored gelatin lime juice condensed milk rum --optional mango whipping cream powdered sugar mint sprigs
Viewed: 188 - Published at: 9 years agoIngredients
- 1/2 refrigerated piecrusts pkt, 15 oz.
- 1 envelope unflavored gelatin
- 1 cup lime juice
- 14 ounces sweetened condensed milk
- 1/4 cup rum optional
- 26 ounces mango slices
- 1 cup whipping cream
- 2 tablespoons powdered sugar Sifted
- mint sprigs Fresh, for garnish
Method
- 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.
