• Alright, let’s get down to making this delectable pie.

Step 1: Prepare the Gelatin

• Start by dissolving the gelatin in hot water. Just pour the hot water over the gelatin in a small bowl and stir until fully dissolved. Set it aside to cool down a bit.

Step 2: Blend the Mangoes

• Next, grab your peeled and pitted mangoes. Toss them into a blender and blend until you get a smooth puree. My secret? Do it in batches to avoid any mango chunks.

Step 3: Combine the Cream Cheese and Sweetened Condensed Milk

• In a large bowl, beat the softened cream cheese and sweetened condensed milk. Use an electric mixer for best results. Keep mixing until the texture becomes smooth and creamy.

Step 4: Mix in the Mango Puree and Vanilla

• Add your freshly made mango puree and vanilla extract into the cream cheese mixture. Continue to beat until all the ingredients are perfectly combined.

Step 5: Incorporate the Gelatin

• Pour the cooled gelatin mixture into the mango-cream cheese blend. Ensure you mix it thoroughly. This helps the pie set properly once chilled.

Step 6: Fill the Pie Crusts

• Take your ready-to-use graham cracker pie crusts and evenly distribute the filling between them. Smooth out the top using a spatula for a nice, even surface.

Step 7: Chill the Pie

• Now comes the waiting part. Place the pies in the refrigerator for at least 4 hours. If you can manage overnight, even better! This allows the pie to set fully.

Step 8: Prepare the Toppings

• While the pie sets, slice your fresh mango for the topping. Toast the coconut flakes if you haven’t already.

Step 9: Top and Serve

• Once the pie is set, add sliced mango, toasted coconut flakes, whipped cream, and mint leaves on top. There you have it!