1 refrigerated pie crust (1/2 of a 15 oz. package)
2 or 3 large ripe mangos, peeled, seeded and diced
1/3 cup of sugar
1/4 teaspoon of salt
1 cup of mini-marshmallows
2 tablespoons of lemon juice
1 package of unflavored Knox gelatin
1 cup of whipping cream
2 tablespoons of powdered sugar
1 mango, peeled, seeded and diced
Optional whipping cream for garnishing

Bake pie crust as directed on package for one crust baked shell, using a 9-inch pie pan. Cool completely. In a food processor or blender container, process or blend the mangos until smooth (You should have about 2 cups of mango puree). In a medium saucepan, heat mango puree over medium heat until it bubbles. Add sugar, salt and marshmallows. Stir until marshmallows are dissolved. Reduce heat to low. Meanwhile, in a small cup, sprinkle gelatin over the lemon juice. Stir and let stand 1 minute. Add to mango puree in saucepan. Stir until gelatin is completely dissolved. Take off stove top and let cool. In a medium chilled mixing bowl, beat the 1 cup whipping cream and powdered sugar with an electric mixer on medium speed until soft peaks form. Fold mango mixture, the diced mangos into whipped cream until well combined. Spoon mixture onto baked crust. Refrigerate for 3-4 hours or until set. Garnish with whipped cream, if desired.

Source: dessert.betterrecipes.com