Total Time
Prep 30 mins
Cook 0 mins

From Splenda

Ingredients Nutrition


  1. Sprinkle gelatin over milk in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves (about 2 minutes). Set aside.
  2. Beat cream cheese and Splenda granular at medium speed with an electric mixer until smooth. Gradually add sour cream, lime juice, lime peel and rum extract, beating until smooth.
  3. Gradually add gelatin mixture, beating until blended.
  4. Chill 30 minutes or until mixture begins to thicken, stirring frequently.
  5. Stir mango into gelatin mixture; spoon into pie crust.
  6. Chill 2 hours or until set.
  7. Garnish with mint sprigs and mango slices.
Most Helpful

This pie is absolutely delicious! I used 3/8 cup of sugar instead of Splenda and added some dried mint to the mixture, which really added to the finished product. Next time I would like to try making it with real rum instead of rum extract as I couldn't really taste the rum flavour.

Irmgard July 26, 2010

Our family loves this recipe too. I use 1/3 c. sugar plus Splenda packets (or another no-cal sweetener) until it tastes sweet enough to me - depends on the mangoes. No aftertaste and lightly sweet. We are also gluten free so I either make a basic GF cookie crust or bake Annalise Robert's tart crust. Yum!

amalie_dav January 15, 2010

Great flavor in this pie. I made Graham Cracker Crust for the crust. Do be careful to stir the mixture in the frig. I got busy outside and it had thickened so just stirred in the mango then. It didn't look as pretty as it should but the flavor is great.

adopt a greyhound June 14, 2009