Mango Cream Pie
Yields 12 
30 min working time, plus 2 hour refrigeration 
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Ingredients
Crust
- 200 g Crushed Graham
- 75 g Sugar
- 100 g Emborg Unsalted Butter
Mango Mousse
- 300 g Emborg Whip Topping
- 75 ml Emborg French Full Cream Milk
- 60 g Sugar
- 15 g Gelatin
- 30 ml Water
- 200 g Mangoes
Mango Cream Pie is a wonderful fruity dessert! Read the recipe or watch the video below.
Method:
To make the crust, melt Emborg Unsalted Butter in a pan, mix in crushed graham and sugar.
Mold crust in a pan and freeze for 2 hours.
To make mango mousse, bloom gelatin in water for 5 minutes, then heat for 1 minute.
In a mixer, beat Emborg Whip Topping and Emborg Full Cream Milk to stiff peaks. Add in sugar, chopped mangoes and gelatin. Fold all the ingredients together.
Fill crust with mango mousse. Then, chill and top with mangoes.
Serve and enjoy!
