Mango Cheesecake 1 small box lemon gelatin 1 cup miniature marshmallows 24 ounces cream cheese 4 ounces Cool Whip® 1 1/2 cups mango pulp 1 (10-inch) graham cracker pie crusts Pour gelatin into a large mixing bowl. Pour 1 cup boiling water over gelatin. Stir until gelatin is completely dissolved. Add marshmallows stir well until they are completely dissolved. Soften the cream cheese by microwaving it for 2 minutes. Add cream cheese to the gelatin mixture. Add whipped cream and mango pulp to this mixture and stir well. Blend the mixture in a mixer or food processor for 2 minutes. Pour the batter into the pie crusts and refrigerate for 4 to 6 hours. Serve chilled.