10 lowfat graham crackers
2 Tbsp. sugar
3 Tbsp. light butter
3 large mangos, peeled and coarsely chopped
1 1/4 cups sugar divided into 3/4 cup and 1/2 cup
1/4 cup fresh lime juice
8 oz light cream cheese
8 oz fat free Cool Whip
Fresh Mango Compote:
1 large mango peeled and thinly sliced
2 Tbsp. sugar
2 Tbsp. fresh lime juice
1 Tbsp. orange liquor – optional
Preheat oven to 375* F. Crush graham crackers to make crumbs (there should be about 1 1/2 cups crumbs). Place crumbs, sugar and melted margarine in the bottom of 9 to 10-inch spring-form pan. Pat crust evenly over bottom of pan. Bake crust for 8 minutes, remove from oven and set aside to cool before filling.
In a blender or food processor, puree mango with 1/2 cup sugar; 1/4 cup lime juice and orange liquor until smooth.
Place cream cheese and 3/4 cup sugar in large bowl and beat with a mixer at medium speed until smooth. With mixer on low speed pour mango puree into cream cheese mixture and beat together until well combined. Using a spatula or wooden spoon fold whipped topping gently into mango/cheese mixture until well blended.
Pour mixture into prepared pan smoothing out top, cover with foil or plastic wrap and freeze until firm at least 4 hours or overnight.
Gently toss fresh mango slices with sugar, lime juice and liquor, cover and refrigerate until needed.
Slide a wet knife around edge of spring-form pan to release sides of pie and remove ring from pan. Place bottom of pan on serving plate and top pie decoratively with Fresh Mango Compote or slice pie into 12 pieces and top each slice with 1 tablespoon Mango Compote.