Ingredients
Coconut Crust, ripe mango, peeled and thinly sliced (1), unflavored gelatin (1envelope), reduced-fat sour cream (1 container about 8 ounce), low fat sweetened condensed milk (1can about 14 ounce), limes (6), lime peel silvers (for garnish).

Method of preparation:-
First prepare and bake the coconut crust and then keep it to cool. Take limes, grate 2 teaspoon of peel and squeeze out ½ cup of juice from limes. Take a bowl of medium size; add undiluted condensed milk, sour cream, lime peel and juice in it. Mix this mixture until it gets well blended and then keeps it aside. Take a saucepan of 1 quart, add ½ cup of cold water in it. Sprinkle the gelatin over it and keep it for about 2 minutes until the gelatin gets soften. Then heat it for about 3 to 5 minutes by stirring regularly over low heat until the gelatin gets dissolve completely. Add gelatin into the lime mixture and blend it with wire whisk. Now take a large bowl filled with ice water and then set the bowl of lime mixture in it. Stir the mixture irregularly with rubber spatula for about 20 minutes until it starts to mound. Then take out the bowl of lime filling from the bowl of ice water. Spread the filling into the cooled crust. Place the pie in refrigerator for about 2 hours until the filling gets firm enough to slice. Place the mango slices on the top of filling and then decorate it with lime peel.

Number of servings – 10