Mango Ice Cream Pie

Prepare the peach gelatin according to the package directions, then allow it to cool to room temperature.

Remove the vanilla ice cream from the freezer and let it soften at room temperature for 5–10 minutes until it reaches a scoopable consistency.

Fold the chopped mango into the softened ice cream until the fruit is evenly distributed throughout.

Spread the mango ice cream mixture evenly into the baked pie shell or graham cracker crust.

Pour the cooled peach gelatin over the ice cream layer, distributing it evenly across the surface.

Place the pie in the freezer for at least 3–4 hours, or until the gelatin is set and the pie is firm.

Remove the pie from the freezer 10 minutes before serving to allow it to soften slightly for easier slicing.

Slice into portions and serve immediately, or cover and store in the freezer for up to one week.