Mango Cream Pie

1/2 package (15 oz.) refrigerated piecrusts

1 envelope unflavored gelatin

1/3 cup lime juice

1 can (14 oz.) sweetened condensed milk

1/4 cup rum -- optional

1 jar (26 oz.) mango slices

1 cup whipping cream

2 Tablespoons sifted powdered sugar

Fresh mint sprigs -- for garnish

Fit piecrust into 9 inch pieplate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust witha fork.

Bake at 450 for 9 to 11 minutes or until golden brown; set aside to cool.

Sprinkle gelatin over lime juice in a small saucepan; let stand 1 minute. Cook over low heat, stirring constantly, 2 minutes or until gelatin dissolves. Remove from heat, and stir in condensed milk and, if desired, rum.

Process mango slices in a food processor or electric blender until smooth. Stir 2 cups mango into gelatin mixture, reserving remaining mango for another use; pour into prepared piecrust. Chill until set.

Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread over filling. Garnish, if desired. Makes 1 (9-inch) pie.