Mango Cream Cheese Pie

Mix together flour, 1/2 cup sugar, and salt in a large bowl. Cut cold butter into small cubes and work into the flour mixture with fingertips or a pastry cutter until the texture resembles coarse breadcrumbs.

Press the dough firmly into the bottom and up the sides of a 9-inch pie pan. Prick the bottom with a fork to prevent puffing during baking.

Bake the crust at 350°F until light golden brown, approximately 12–15 minutes. Remove from oven and allow to cool completely.

Beat the softened cream cheese, 1/2 cup sugar, and vanilla extract together until smooth and fluffy. Gently fold in the Cool Whip until no streaks remain.

Spread the cream cheese mixture evenly over the cooled crust, creating a smooth base layer. Refrigerate while preparing the mango filling.

Dissolve the mango gelatin and unflavored gelatin in boiling water, stirring for 2 minutes until completely dissolved. Add cold water and lemon juice, stirring well.

Stir in the diced mango and 1 cup sugar, combining gently until the sugar dissolves and the mango is evenly distributed throughout the gelatin mixture.

Pour the mango gelatin mixture over the cream cheese layer, smoothing the top with a spatula. Refrigerate for at least 4 hours or until the filling is set and firm.

Remove the pie from the refrigerator and let sit at room temperature for 5–10 minutes before slicing. Serve chilled.