Ingredients
Method
For the crust:
- Crush the cookies in a blender or food processor for approximately 30 seconds until you have a fine powder, then place in a large bowl.
- Add the butter and mix with your hands or a spoon until you have a sandy dough that sticks together slightly when pressed with your hands.
- Place this dough in a circular pie pan or springform pan approximately 8 inches in diameter and flatten with your hands, the same spoon, or the bottom of a glass until you have a firm base. Refrigerate while you prepare the filling.
For the filling and to finish:
- Place the cold milk in a small microwave-safe bowl and sprinkle all the gelatin on top to hydrate it. Let it sit for 5 minutes.
- In a blender or food processor, add the diced mango, cream cheese, and condensed milk. Blend for about 30 seconds until smooth and homogeneous.
- Separately, melt the gelatin in the microwave in 15-second intervals, i.e., place the bowl in the microwave for 15 seconds and remove it after this time to stir a little with a spoon. Repeat the process until the gelatin is completely melted.
- Once the gelatin is melted, carefully add it to the blender mixture and blend for another 20 seconds until all the ingredients are thoroughly combined.
- Pour this mixture into the pie crust and spread it evenly across the surface using a rubber spatula or spoon. Cover the pie with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, so that the filling sets.
- Once the pie is chilled, decorate with mango slices arranged as desired, and it's ready to serve.