Mango Mojito Pie

13 ingredients
7 steps

Ingredients

  • 1 (1/4 ounce) envelope unflavored gelatin
  • 1/2 cup nonfat milk
  • 1 (8 ounce) package reduced-fat cream cheese, softened
  • 3/4 cup Splenda granular
  • 1 cup light sour cream
  • 2 tablespoons fresh lime juice
  • 2 teaspoons lime zest
  • 1/2 teaspoon rum extract
  • 2 ripe mangoes, peeled and cut into 1/4-inch cubes
  • 1 (6 ounce) reduced fat graham cracker crust
  • garnishes
  • mint sprig (optional)
  • mango, slices (optional)

Directions

  1. 1
    Sprinkle gelatin over milk in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves (about 2 minutes). Set aside.
  2. 2
    Beat cream cheese and Splenda granular at medium speed with an electric mixer until smooth. Gradually add sour cream, lime juice, lime peel and rum extract, beating until smooth.
  3. 3
    Gradually add gelatin mixture, beating until blended.
  4. 4
    Chill 30 minutes or until mixture begins to thicken, stirring frequently.
  5. 5
    Stir mango into gelatin mixture; spoon into pie crust.
  6. 6
    Chill 2 hours or until set.
  7. 7
    Garnish with mint sprigs and mango slices.

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