Mix graham crumbs, butter and sugar; press onto bottom and up side of 9-inch pie plate. Bake 8 to 10 min. or until lightly browned. Cool completely.
Meanwhile, peel and pit 1 mango; place in blender. Add cream cheese; blend until smooth. Transfer to medium bowl. Whisk in COOL WHIP.
Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to make 1/2 cup. Add to gelatin; stir until slightly thickened. Remove and discard any unmelted ice. Add mango mixture; whisk until blended. Refrigerate 15 to 20 min. or until mixture is thick enough to mound.
Spoon gelatin mixture into crust. Refrigerate 3 hours or until firm.
Peel and slice remaining mango just before serving pie; arrange over pie.
Sweets can be part of a balanced diet but remember to keep tabs on portions.
If fresh mangos are unavailable, use 2 cups cut-up jarred or thawed frozen mangos instead. Blend 1 cup mangos for filling and use remaining for garnish.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.