Mango Lime Cream Pie

Directions

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