Fresh Mango/Peach Pie

Source: Mom

Ingredients

Crust:
2 cups all-purpose flour, sifted
1/2 cup confectioners' sugar
1 1/2 sticks butter

or
1 package graham cracker crumbs
6 Tbsp butter, melted
1/4 C sugar

Cream cheese filling:
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
12 ounce heavy whipping cream

Mango Layer:
1/2 cup cold water or juice from macerated fruit
1 envelopes unflavored gelatin
1/2 cup boiling water
1/8 cup white sugar
1/4 teaspoon salt
2 Tbsp lemon juice from 1-2 lemons
5 cups diced mango or peaches (about 6-8 peaches). 1/2" pieces b+ 1/4-1/2 C sugar

Directions

Crust

Pre-heat oven to 350 degrees F. Mix flour and powdered sugar. Cut in butter.
Line a 9x13 pan with parchment paper then press the mixture into pan. Bake for 20-25 minutes and let cool.

Cream cheese filling:
Whip cream to still peaks and set aside. Cream the cheese and sugar together. Add vanilla. Fold in the whipped cream. Spread over cooled crust and chill till firm.

Mango layer
Optional: Mix cut fruit with 1/4 to 1/2 C sugar
Sprinkle gelatin over cold water or juice from maceration and let sit for 1 minute. Add boiling water, sugar, lemon juice. Mix well and cool. Chill until slightly firm. Pour over cream cheese layer and refrigerate until set.

Note: 

My mom makes these with mangos. Mangos are definitely stronger tasting than peaches! I like it. Tasty, not overpowering. Used one silk road nectarine, 1 honey royale, and some watery arctic supreme peaches.