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Mango Mojito Pie

Mango Mojito Pie

Mango Mojito Pie



Source: Splenda

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Chill Time: 1 hour
Makes: 4 pies (32 servings)

Ingredients & Directions

Ingredient Measurement Weight
Prepared graham cracker crusts in 9-inch shells
Mangoes, cut into 1/4-inch dice
Unflavored gelatin
Nonfat milk
Low-fat cream cheese
Splenda® No Calorie Sweetener, Granulated
Light sour cream
Fresh lime juice
Freshly grated lime peel
Rum extract

4 shells
8 cups
1/4 cup
2 cups
4 cups
3 cups
4 cups
2/3 cup
1/4 cup
2 teaspoons

52 ounces
1.2 ounces
16 fluid ounces
32 ounces
3 ounces
34 ounces
5 fluid ounces
0.25 ounce
0.25 fluid ounce


1. PEEL and chop mangoes. Set aside.

2. SPRINKLE gelatin over milk in a small saucepan. Let stand 5 minutes or until the gelatin has “bloomed” and is starting to absorb the milk. Heat milk over low heat stirring constantly until the gelatin has dissolved completely, about 1–2 minutes. Allow to cool slightly. Cooling too much will cause the gelatin to set. If this happens, simply reheat and allow to cool slightly.

3. BEAT cream cheese and SPLENDA® Granulated in a 12-quart mixing bowl using a paddle attachment until smooth. Scrape sides. Gradually beat in sour cream, lime juice, lime peel and rum extract. Scrape sides and beat in gelatin mixture. Refrigerate 15–20 minutes or until mixture begins to thicken. Stir frequently.

4. STIR chopped mango into gelatin mixture; spoon into pie crust. Chill until set, about 1 hour. Garnish individual servings with mint sprigs and mango slices.

©McNeil Nutritionals, LLC 2011. SPLENDA® is a registered trademark of McNeil Nutritionals, LLC.

Nutritional Information
Serving Size: 1 slice
Calories 250
Calories from Fat 110
Total Fat 12g
Saturated Fat 6g
Cholesterol 25mg
Sodium 200mg
Total Carbohydrate 30g
Dietary Fiber 1g
Sugars 14g
Protein 7g

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