- 3 ea Mangos (diced, peeled and divided)
- 1 cup Cream of Coconut
- 1 cup Whipped Topping
- 1 Graham Cracker Pie Crust
- 2 tbsp Sweetened Condensed Milk
- 1 tsp Black Sesame Seeds
Place 2 large diced mangos to a blender and top with 1 cup of cream of coconut. Blitz until smooth and creamy.
Pour into a large bowl and gently fold in the whipped topping.
Pour the mixture in a store bought pie crust and use a spoon or spatula to even out the surface.
Place the pie in the freezer for at least 3 hours or up to 4days.
Once ready to serve, add the remaining mango cubes to the exterior rim of the pie and drizzle the whole thing with the sweetened condensed milk. Finish with a sprinkle of sesame seeds and enjoy.
Recipe submitted by MacKenzie Smith, Grilled Cheese Social.