For this mango margarita recipe you only need 4 ingredients. Frozen mango chunks: we like to buy pre-frozen mango chunks because it’s less of a hassle. Plus, most …
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Add cream cheese to the same bowl while the water is still hot (helps to melt the cream cheese), and then add Cool Whip and mango pulp to the same bowl. With a handheld mixer, mix the whole thing until it looks smooth and has an even color and consistency. Pour mixture into pie crusts. Refrigerate until formed (at least 3 hours).
If your mangos are quite tart, you may need the full 2/3 cup of sugar, while extra-sweet mangos will only need 1/2 cup. Taste and adjust to your preference. The pie is best on the day it is baked, but it will stay fresh, covered at room temperature, for up to 2 days.
Try my Homemade Mango Frozen Yogurt Recipe! Place mango, yogurt, and agave nectar or honey into the bowl of a food processor and process until smooth. Stir in mint if using, put into a freezer-safe container, or cover, and freeze for 30 minutes before scooping and serving. Alternatively pour into your ice cream maker until frozen.
Ingredients: low carb pie crust, unsweetened cocoa powder, arrowroot powder (omit), egg yolks, erythritol, liquid stevia, salt, full-fat canned coconut milk, vanilla extract. If you think you don’t have time to make pie, but really feel the need for a rich and creamy chocolate dessert, then this is the recipe for you.