Ingredients

1 can (30 oz) mango pulp

12 oz cream cheese, room temperature

3 cups water

3/4 cup sugar

1 oz unflavored gelatin (or 2 oz vegetarian gelatin)

3 9-inch

graham cracker pie crusts (optional)

Directions

1.  In a large mixing bowl, beat cream cheese and mango pulp until completely uniform.

2.  On the stove, bring the water to a boil.  Add the gelatin and dissolve.  Add the sugar and dissolve.  Let the mixture cool slightly.

3.  Add the gelatin mix to the mango pulp and beat till mixed.

4.  Pour into the two pie crusts and chill overnight.  If you are not using pie crusts, you can pour it into the serving dish(es) of your choice.  Keep in the fridge until ready to serve.

Serving suggestions (optional):  Top with nuts, fresh fruit (strawberries, mangoes, etc.), whipped cream