For the crust:
Grease the mold with oil.
In a bowl, combine the cookie crumbs, sugar, cinnamon, and melted butter, mixing until it forms a dough. Add the dough to the greased mold, using a spoon to press it down until it forms an even base. Place it in the refrigerator.
For the filling:
In a bowl, mix the gelatin and water, and set aside.
In a blender, add the mango and blend until it forms a pulp, then add evaporated milk, sweetened condensed milk, and blend.
After a few minutes, gradually incorporate the cream cheese.
Heat the previously soaked gelatin in the microwave for 40 seconds, then remove and add it along with the lemon juice to the blender. Mix thoroughly, pour into the mold with the cookie base, and refrigerate.
For the glaze:
In a blender, combine the mango, water, and lemon juice, blending until a pulp is obtained.
In a saucepan over medium heat, add the mixture and sugar. Stir constantly for 5 minutes or until it feels thick, then let it cool.
Once cooled, pour it over the pie and refrigerate for at least 3 hours.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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