Gold Coast Butter Oil Substitute
Ferna Gelatine Clear and Unflavored
Frosty Boy Whip Cream Powder


Enjoy this delicious no-bake creamy mango desert using Ferna high quality ingredients.

Preparation Time: 45 minutes
Chilling Time: 3 hours minimum
Yield: 1 pie or 8 slices


For Pie Crust:
½ cup or 113 grams            Gold Coast Butter Oil Substitute, melted
1 ½ cups or 180 grams        Graham crackers, crushed

For Mango Filling:
2 bars or 400 grams             Cream Cheese, at room temperature
1/3 cup or 74 grams            Sugar
3 pcs                                   Mangoes, ripe
2 tbsp or 28 grams               Water, boiled
1 pack or 10 grams               Ferna Gelatine Clear and Unflavored
¾ cup or 200 grams              Frosty Boy Whip Cream Powder
1 ¼ cups or 300 grams         Water, cold


For the Mango Filling:
1.In a mixing bowl, put Frosty Boy whipped cream powder and cold water.
2.Whip the mixture at high speed until it forms soft peaks. Set aside.
3.In a separate large mixing bowl, combine cream cheese and sugar. Stir until the sugar dissolves.
4.Separate the mango flesh from the seed. Cut the mango flesh and place it in a blender or food processor to make a puree.
5.Add the mango puree into the cream cheese mixture and mix for 3 minutes or until well incorporated. Then, set aside.
6.In a small bowl, dissolve the unflavored gelatine in hot water. Then, pour the gelatine mixture into the cream cheese-mango mixture and mix at low speed for 2-3 minutes.
7.Measure 1 cup of whipped cream and fold it into the cream-cheese mango mixture until well combined.
8.Pour the mixture over the chilled crust. Chill for at least 3 hours.
9.Serve with the remaining whipped cream and cubed ripe mangoes, as desired.