Ingredients
- 1 packet cracker pie crust
- 1 can mango pulp
- ½ can condensed milk
- 8 ounce cool whipped cream room temp
- 6 ounce orange yellow gelatine
Instructions
- Firstly, take 2 cups of boiling water and add gelatine to it.
- Next mix the gelatine with the water until it gets clear and let it cool down.
- Then, separately mix mango pulp with condensed milk and whipped cream.
- Next add the cooled down gelatine to the mango mixture and refrigerate it for 5-6 hours.
- Ready to serve.
Nutrition
Calories: 1465.1kcal | Carbohydrates: 303.8g | Protein: 20g | Fat: 20.9g | Saturated Fat: 10.9g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 5g | Cholesterol: 67.3mg | Sodium: 451.7mg | Potassium: 735.7mg | Fiber: 5.1g | Sugar: 286.4g | Vitamin A: 20928.7IU | Vitamin C: 122.5mg | Calcium: 647.6mg | Iron: 107.5mg
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