Fresh Mango Pie

Noboku Ihara Mimaki, Class of 1950

• 1 envelope plain gelatin
• 1/2 cup cold water
• 1/2 cup boiling water
• 1/2 cup sugar
• 1/8 tsp salt
• 2 Tbsp lemon juice
• Few drops yellow food coloring
• 2-1/2 cups firm mango, diced and drained (more, if desired)
• 1 8-inch baked pie shell

Sprinkle gelatin over cold water to soften. Add boiling water, sugar, salt and stir until dissolved. Add lemon juice and coloring; stir and cool. Add mangoes and chill till it begins to mound. Pour into baked shell. Chill and serve with whipped cream.