1cupmango, diced of mango pulp or juice concentrate
4eggs
3tablespoonof heavy cream
½cupsweet condensed milk
Instructions
To make the crust:
Preheat oven to 350°F.
Place crackers and sugar in a food processor until the graham crackers are finely ground.
Add butter and process until well combined. Press the mixture into a 9-inch pie pan.
Bake crust until deep golden brown, about 10 minutes and set aside.
To make the filling:
Using an electric mixer combine the sugar and the mango pulp in a bowl and mix until the sugar is dissolved.
Add the eggs and continue mixing for 2 minutes. Add the condensed milk and keep mixing for about one minute more.
Pre-heat oven to 350F. Pour the mango filling into the pre-baked crust.
Bake for about 20 minutes. Remove from oven and let it cool down. Place in a pie plate and serve.
Notes
*To make the graham cracker crumbs, you can run them through a food processor or crush them with a rolling pin. Be sure there are no large chunks.*Real butter is a must for this crust.* You can use white sugar instead of brown sugar to make the crust.