1 can mango pulp or 2 cups mango pulp (can be found in an India grocery store)
1 can sweetened condensed milk
1 box of jello (plain or mango flavor)
1 container of whipped cream
1 ready to eat graham cracker pie crust
Add the jello to hot water (follow directions on the box). Let sit for 2 minutes. Then mix mango pulp, jello, whipped cream and sweetened condensed milk thoroughly. Pour into the pie crust and refrigerate for 2 hours.
To make the Mango Ice Cream Pie, place it in the freezer for a couple of hours.
For lighter recipe use low-fat condensed milk and lite whipped cream.
Top with a slice of peeled fresh mango or a dollop of whipped cream.
Refreshing and delicious on a hot summer day!
(Original recipe courtesy Shahna)