Turn ripe mango into a fresh summer pie.
Mangoes are nutritious and delicious and offer an exotic twist in a pie. They contain a full day's dose of vitamin C and plenty of vitamin A and dietary fiber. This sweet fruit contains 100 calories per cup, according to the National Mango Board. Mangoes are available year-round in the U.S. You can eat them in a variety of ways: plain, in a fruit cocktail, in a smoothie, as juice, dried, pickled and in chutneys, salsas and desserts. A ripe mango should feel just a little soft when squeezed; don't rely on the color to decide whether the fruit is ripe.
Instructions
1. Cut the mango flesh away from the skin and place the chopped or sliced fruit into a mixing bowl. Stir in a sugar substitute such as Stevia, Truvia or Splenda.
2. Dissolve two packets of plain gelatin into 8 ounces of tepid water and mix.
3. Pour the gelatin water into the mango bowl and fold until well incorporated. Make sure to cover all of the mango.
4. Pour the mixture into a baked and cooled 8-inch pie crust, distributing the filling evenly. Refrigerate at least 4 hours and then top with whipped cream and serve.
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