I made a few desserts over the holidays and promised to post the recipes and outcome of each. I started strong when I posted this no-bake graham cracker crust recipe right on the day it was devoured at a family get-together. And then I got lazy and haven’t posted any other recipe blogs since then. I promise to make up for lost time, beginning with the recipe for this frozen mango cream that I filled my graham cracker crust with. The original recipe can be found on the ever so reliable Martha Stewart dot com. Hers called for a macadamia crust, but we had already bought bags of graham crackers, and that’s why we ended up with a different crust. So here we go.
FROZEN MANGO CREAM FILLING
1/4 cup Fresh Orange Juice
1 envelope (1 tbsp) Unflavored Gelatin
2 Ripe Mangoes, peeled
1/2 cup Granulated Sugar
3 tbsp Fresh Lemon Juice
1 cup All-Purpose Cream
1/2 cup Powdered Sugar