3 Graham Cracker pie crusts
1 can mango pulp (basically 3 cups mango pulp) - I bought it 
from indian store 'Ratna Alphonso Mango Pulp 
3 envelopes unflavoured gelatin (preferably knox brand)
8 oz cool whip
8 oz cream cheese
3 cups boiling water
1 cup sugar

1.   Blend cream cheese, sugar, cool whip and mango pulp 
together.
2.   Dissolve gelatin in boiling water
3.   Add gelatin to blender and blend again, pour the mixture 
into the pie crusts and refrigerate (do not freeze) for 3-4 
hours. 
4.   Slice it and serve.