Mango Mousse Pie

Total Time: 28 mins Preparation Time: 15 mins Cook Time: 13 mins

Ingredients

• Servings: 8
• 3 tablespoons unsalted butter, softened
• 2 2/3 cups sweetened flaked coconut (7 ounce package)
• 2 medium ripe mangoes, peeled, pitted & cubed
• 1/4 cup orange juice
• 2 tablespoons cold water
• 1 (1/4 ounce) package unflavored gelatin
• 1/2 cup whipped cream
• 1 1/2 tablespoons confectioners' sugar

Recipe

• 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 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.