1 crumbly cookie crust
2 cups of heavy cream
2 cups of water
3 sticks of cinnamon
1/2 teaspoon of red food coloring (optional)
3 ripe mangoes, peeled, seeded, and sliced into thick pieces (3 cups)
3 cups of slightly softened vanilla ice cream
3 egg whites
1/4 teaspoon of tartar cream
6 tablespoons of heavy cream
red food coloring
1 crumbly cookie crust
2 cups of heavy cream
2 cups of water
3 sticks of cinnamon
1/2 teaspoon of red food coloring (optional)
3 ripe mangoes, peeled, seeded, and sliced into thick pieces (3 cups)
3 cups of slightly softened vanilla ice cream
3 egg whites
1/4 teaspoon of tartar cream
6 tablespoons of heavy cream
red food coloring
Prepare a crust of your preference and bake it in a 9-inch springform pan
While the crust is cooling, prepare the filling
Combine heavy cream, water, cinnamon, and red food coloring (if using) in a saucepan
Bring to a boil over medium heat, then reduce heat and simmer until the mixture thickens slightly
Add sliced mango and cook over low heat until the fruit is tender
Remove from heat (if using red food coloring, let it sit for 10-15 minutes to allow the color to set)
Strain the mixture through a fine-mesh sieve to remove excess liquid
Assemble the pie by placing the cooled crust on a serving plate, followed by the mango mixture and finally the whipped cream topping
Serve immediately
