Mango and Pecan Cream Pie

Peel and slice the mango into wedges

Rehydrate the gelatin in passionfruit juice and let it sit at room temperature until completely dissolved

Let it cool down

Pass the ricotta through a fine-mesh sieve

Add to blender

Combine with cream cheese, fondant, and egg whites and blend until smooth

Remove from blender and add the rehydrated gelatin

Mix well and reserve

In a refrigerated bowl, create alternating layers of cream cheese mixture and mango slices

Cover with plastic wrap and refrigerate for 4 hours

De-mold the chilled pie and garnish with mango wedges.