Mango Raspberry Mousse Pie

My Mango Raspberry Mousse Pie is such a refreshing, cool, and light dessert. The sweetness of the mango complements well with the slight tartiness of raspberries. It's perfect for any time of the year. I especially love making it for get togethers during the holiday season and dinner parties throughout the year. I hope you enjoy!

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Mango Raspberry Mousse Pie

Ingredients:

- 1 large Keebler graham cracker pie shell

- 1 can of Kesar Mango Pulp

- 1/4 cup of sugar for mango pulp; additional 3 tbsp for whipped cream

- 8 oz of whipping cream or ready made whipped cream

- Berries; strawberries or raspberries, blueberries

- 1.5 packet of unflavored gelatin

Directions

1 - On the stove top heat up on medium heat half can of the mango pulp and add sugar in small saucepan. Mix it for about 5 minutes until the sugar has melted.

2 - Mix the gelatin with 3-4 tbsp of water and then stir that into the warm mango pulp until is fully mixed and the mixture is heated up - approximately 2-3 minutes. Do not boil.

3 - Remove the heated mango pulp from stove and add the remaining mango pulp from the can and mix it all together and let it cool down on its own or you can put it in an ice bath.

4 - While the mixture is cooling off, you can make the whipped cream or just use the ready made cream made whipped cream. If using whipping cream, empty the whipping cream in a mixing bowl and had 3 tbsp of sugar and using the hand mixer whip the cream until it’s thick. Taste it and if you want it sweeter add more sugar to it and mix it again. Once it has thicken, add 10 -12 raspberries and mix it again with the hand mixture so that they are infused in the cream.

5 - Slowly fold the raspberry whipped cream into the cool mango pulp mixture until fully incorporated and then scoop it into the pie shell. You have have leftover pie mixture that you can just empty it in small glass containers and top them with berries to enjoy on its own.

6 - Top the pie with berries or any other topping you wish you.

7 - Put the pie inside the fridge for 8-12 hours.

8 - Optional - you can save some of the raspberry whipped cream for topping on the pie and using a pipe you can top the pie with the whipped cream and then add the berries on top if you wish. Enjoy!