With the summer months still stretching out ahead of us, I really love the idea of having a frozen dessert at the ready for impromptu barbeques with friends and family. You can make half this recipe in a 9 inch pie plate for a smaller group but since leftovers can be popped back into the freezer for several weeks, like our Frozen Key Lime Pie and Frozen Peanut Butter Cup Pie, I like to make the deeper dish versions to serve up to 16 people over two or more occasions. Having a couple of these frozen desserts on hand would be even better.

Mix together
2 cups graham wafer crumbs
1/2 cup melted butter
3 tablespoons sugar
Press into the bottom of the pan. Bake for 10 minutes at 325 degrees F. Set aside to cool.
Whip to soft peaks
1 cup whipping cream
2 rounded tsp icing sugar
1 tsp vanilla extract
Set aside.

In the bowl of a stand mixer with the whisk attachment in place, add
9 extra large egg yolks
1/3 cup sugar
Whisk at high speed until light, foamy and pale yellow in color, about 5 minute.



Slowly whisk in:
Two 10 ounce cans of sweetened condensed milk
2 tbsp lemon juice
2 peeled and pureed very ripe mangoes
2 tsp vanilla extract

Gently fold in the previously whipped cream. Pour into the prepared pie crust. Over the surface of the pie sprinkle:
1 large ripe mango, diced small
Freeze overnight. Top with Strawberry Compote and freeze again. Garnish with whipped cream and fresh strawberries before serving.
Strawberry Compote
3 cups strawberries, cut in quarters
1/3 cup sugar
1/4 cup water
Simmer together for a few minutes until the strawberries soften and the liquid reduces by about half.
Mix together:
1 ounce cold water
1 rounded tbsp corn starch

Notes
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