Mango Lime Cream Pie

• 1 12 cups graham cracker crumbs
• 1 cup mango puree
• 14 cup fresh lime juice
• 1 12 teaspoons unflavored gelatin (one-half 1/4-ounce envelope)
• 12 ounces cream cheese, softened
• 12 cup unsalted butter, softened
• 12 cup confectioners' sugar
• 2 14 teaspoons finely grated lime zest
• 2 cups cold heavy cream
• 2 firm-ripe mangoes, peeled, seeded and sliced, garnish

1. Preheat the oven to 350 degrees F. Line the bottom of a 10-inch springform pan with parchment paper and set aside.
2. In a bowl, combine the graham crackers with 1/4 cup of the mango puree and mix well.
3. Press firmly into the bottom of the prepared pan and bake until firm, 10 to 15 minutes.
4. Cool completely on a wire rack.
5. In a small saucepan, heat the lime juice and gelatin over low heat until the gelatin dissolves, about 3 minutes.
6. Remove from the heat and let cool slightly.
7. In the bowl of a mixer fitted with a paddle attachment, cream together the cream cheese, butter, sugar, and lime zest until light and fluffy.
8. Add the softened gelatin and remaining 3/4 cup mango puree and mix to combine.
9. In a clean bowl, whip the cream until soft peaks form.
10. Using a rubber spatula, fold into the mango mixture and pour over the crust, smoothing the top.
11. Cover with plastic wrap and refrigerate until firm, at least 4 hours.
12. To serve, slice and garnish each serving with 2 mango slices.

graham cracker crumbs, mango puree, lime juice, unflavored gelatin, cream cheese, unsalted butter, sugar, lime zest, cold heavy cream, mangoes

Taken from www.food.com/recipe/mango-lime-cream-pie-190005 (may not work)