Mango Pie

graham cracker crust* (or crust of choice such as chocolate)
1 can mango pulp (I believe 30 oz can)
2 packets unflavored gelatin
1/2 cups water, ice cold
1/2 cup water, boiling

1. Place crust in freezer.
2. Sprinkle gelatin over cold water and allow to thicken/dissolve (approximately 5 minutes). Then mix in boiling water and mano pulp.
2. Pour mixture into graham cracker crust.
3. Refrigerate until set (a few hours).

You can also garnish the pie with fruit topping of your choice. Last time I used pomegranate seeds. You can either mix the fruit it in at the beginning as you are mixing the pulp with the gelatin water but the fruit will may sink to the bottom of the pie. I waited until the pie was mostly set and then sprinkled the pomegranate on so they floated on top.

*Mix crumbled graham cracker (about 2 cups crumbled graham crackers) with melted butter (1 stick) and 3 tbsp sugar. Press into bottom of pan. Place in oven briefly (5-10 minutes at 350 and then let cool. I also added 1 tsp cinnamon and 1/2 tsp cardamom powder to crust.