Mango Pulp - 1 Can
Cream Cheese - 1pkg
Cream - 500ml
Graham cracker Pie Crusts - 2crusts
Sugar - 1 Cup
Vanilla - 1/2tsp
Gelatine - 1Pkt

Bring cream to a boil.
Mix gelatine in warm water, dissolve completely.
Blend Cream and gelatine together.
Add cream cheese and blend.
Add sugar and blend.
Add mango pulp bit by bit and blend.
Add vanilla and blend altogether.
Pour the mango pie mixture into the crusts and refrigerate overnight.
For crispier outside crust bake the crusts and cool before pouring the filling.

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