Crust
    1 1/2 cups all-purpose flour
    1 1/2 cups cake flour
    2/3 cup powdered sugar
    1 cup butter
    1 egg, beaten
  
Mousse
    2 tbsps. unflavored gelatin
    1/2 cup mango concentrate
    1/2 cup sugar
    1 cup ripe mangoes, cubed
    1 cup CARNATION Evaporated Milk
    3 tbsps. butter
    2 eggyolks
    1 383 g. can NESTLE Cream
  
Topping
    3 ripe mangoes, sliced
    1 cup NESTLE Cream, combined with
    3 tbsps. powdered sugar

1. Combine first three ingredients in a bowl. Cut in butter with two knives or a pastry blender. Add in egg and mix until dough can be formed to a ball. Roll out and fit into a 9" pie plate. Prick crust with a fork and bake 10-15 min. at 350 °F.

2. Dissolve gelatin in mango concentrate and set aside. Combine sugar, mangoes, CARNATION Evaporated Milk, butter and eggyolks in a saucepan. Cook stirring constantly until thick. Stir in gelatin-mango mixture. Cool then fold in NESTLÉ Cream. Pour into the baked pie crust and chill until firm.

3. Arrange mango slices on chilled mousse and serve with sweetened cream.

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