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Total Time
28mins
Prep 15 mins
Cook 13 mins

A cool dessert with tropical touches. Coconut crust for crunchy contrast to the smooth filling. Needs at least 4 hours chilling time for the filling to set up so plan ahead.

Ingredients Nutrition

Directions

  1. Heat oven to 350ºF. Position rack in lowest position.
  2. Spread butter evenly over bottom & up sides of a glass 9 inch pie plate.
  3. Sprinkle coconut over bottom & up sides of baking dish, pressing into the butter to form a shell.
  4. Bake for 13 minutes or until rim is lightly browned (center & sides will just be turing golden brown). Remove from oven & cool completely.
  5. Place mango in blender or food processor & puree until very smooth. There should be 2 cups of puree. Pour in a large bowl & stir in orange juice.
  6. In a 1 cup glass measure, add 2 tablespoons cold water. Sprinkle gelatin over water & let soften for 2 minutes then stir. Heat in microwave 10-15 seconds to dissolve gelatin. Stir, set aside to cool for 5 minutes.
  7. In a small bowl, whip cream with sugar until stiff.
  8. Add gelatin to mango mixture; stir well. Gently fold in whipped cream till no white streaks remain.
  9. Pour filling into cooled crust. Garnish with toasted coconut if desired. (see cook's notes).
  10. Refrigerate 4 hours or overnight.
  11. **Cooks note: if desired, measure out 1/3 cup of the coconut for garnish. Spread it in another pan & bake for 6 minutes, stirring once or twice or until browned.