1. Heat oven to 350ºF. Position rack in lowest position. 2. Spread butter evenly over bottom & up sides of a glass 9 inch pie plate. 3. Sprinkle coconut over bottom & up sides of baking dish, pressing into the butter to form a shell. 4. Bake for 13 minutes or until rim is lightly browned (center & sides will just be turing golden brown). Remove from oven & cool completely. 5. Place mango in blender or food processor & puree until very smooth. There should be 2 cups of puree. Pour in a large bowl & stir in orange juice. 6. In a 1 cup glass measure, add 2 tablespoons cold water. Sprinkle gelatin over water & let soften for 2 minutes then stir. Heat in microwave 10-15 seconds to dissolve gelatin. Stir, set aside to cool for 5 minutes. 7. In a small bowl, whip cream with sugar until stiff. 8. Add gelatin to mango mixture; stir well. Gently fold in whipped cream till no white streaks remain. 9. Pour filling into cooled crust. Garnish with toasted coconut if desired. (see cook's notes). 10. Refrigerate 4 hours or overnight. 11. **Cooks note: if desired, measure out 1/3 cup of the coconut for garnish. Spread it in another pan & bake for 6 minutes, stirring once or twice or until browned. ---------------------------------------------------------------------------
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