1 1/2 cups all-purpose flour 
    1 1/2 cups cake flour 
    2/3 cup powdered sugar 
    1 cup butter 
    1 egg, beaten 
    2 tbsps. unflavored gelatin 
    1/2 cup mango concentrate 
    1/2 cup sugar 
    1 cup ripe mangoes, cubed 
    1 cup CARNATION Evaporated Milk 
    3 tbsps. butter 
    2 eggyolks 
    1 383 g. can NESTLE Cream 
    3 ripe mangoes, sliced 
    1 cup NESTLE Cream, combined with 
    3 tbsps. powdered sugar 


1. Combine first three ingredients in a bowl. Cut in butter with two knives or a pastry blender. Add in egg and mix until dough can be formed to a ball. Roll out and fit into a 9" pie plate. Prick crust with a fork and bake 10-15 min. at 350 °F. 2. Dissolve gelatin in mango concentrate and set aside. Combine sugar, mangoes, CARNATION Evaporated Milk, butter and eggyolks in a saucepan. Cook stirring constantly until thick. Stir in gelatin-mango mixture. Cool then fold in NESTLÉ Cream. Pour into the baked pie crust and chill until firm. 3. Arrange mango slices on chilled mousse and serve with sweetened cream.