1 x 425 ml can of apricot nectar
3 tsp agar
sugar to taste
Prepared pulp of 2 or 3 mangos (about 2 cups)

Place apricot nectar in saucepan and bring to boil to dissolve agar. Let cool for 5 minutes or more and add mango pulp. Place in food processor and give one or two quick mixes to blend mixture and leave fruit in small chunks.

Place in baked pie crust. Top with whipped cream and dust with cinnamon.

Note: Gelatine may be used in place of agar.

Joan Crees, Mossman Digest No.3, Dec. '85

DATE: November 1988

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