Ingredients:
Makes 6-8 servings
4 tablespoons of canned mango pulp
½ small fresh mango, chopped*
1 small package lemon jello (3 oz)
¼ cup canned, diced pineapple
2 cups vanilla ice cream
One 9 oz premade graham cracker pie crust
Steps:
1. Boil ¾ cup of water, then combine with jello powder in a large bowl.
2. Let the mixture cool to room temperature, about five minutes.
3. Add the ice cream, mango pulp, pineapple, and fresh mango. Stir gently until all ingredients are combined and the mixture has a creamy texture.
4. Pour mixture into crust. Let sit in fridge for at least 4 hours.
*If you don't have fresh mango, you can omit it.
Makes 6-8 servings
4 tablespoons of canned mango pulp
½ small fresh mango, chopped*
1 small package lemon jello (3 oz)
¼ cup canned, diced pineapple
2 cups vanilla ice cream
One 9 oz premade graham cracker pie crust
Steps:
1. Boil ¾ cup of water, then combine with jello powder in a large bowl.
2. Let the mixture cool to room temperature, about five minutes.
3. Add the ice cream, mango pulp, pineapple, and fresh mango. Stir gently until all ingredients are combined and the mixture has a creamy texture.
4. Pour mixture into crust. Let sit in fridge for at least 4 hours.
*If you don't have fresh mango, you can omit it.