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).
Low carb pie crusts are the perfect gluten-free accompaniment to any low carb pie filling.* Low carb cream pies often start with an old fashioned pudding and are then mixed with whipped cream to produce a light and creamy filling. Sometimes the fillings are made by folding whipped cream into whipped cream cheese or yogurt.
The filling mixture uses heavy cream to stiff peaks to make whipped cream and then adds a cream cheese mixture that is combined with a low carb brown sugar substitute. Instead of pure maple syrup that would be used in a high carb pecan pie, we use a low carb, sugar free maple syrup which resembles a classic pecan pie flavor.
*To make mango puree, blend peeled and chopped fresh or frozen mango until smooth. If frozen, let mango puree come to room temperature before using. **To toast coconut flakes: Heat oven to 350 ° F. Spread coconut flakes evenly on rimmed baking sheet. Toast in oven 3-5 minutes, stirring every 2 minutes, until lightly browned.