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Make this fruit dessert pie ahead of time so it has time to chill before the party.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a medium saucepan combine mangoes, water, sugar, tapioca, lemon juice, and ground ginger. Bring to boiling; reduce heat. Cover and simmer for 10 minutes, stirring often. Remove from heat. Set aside to cool slightly.

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  • Fold half of the raspberries into mango mixture. Pour into pastry shell. Arrange remaining berries on top. Cover and chill for 4 to 24 hours or until set.

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  • If desired, serve with whipped cream. Makes 8 servings.

Nutrition Facts

309 calories; 9 g total fat; 2 g saturated fat; 0 mg cholesterol; 76 mg sodium. 57 g carbohydrates; 4 g fiber; 3 g protein; 3936 IU vitamin a; 35 mg vitamin c; 20 mg calcium; 1 mg iron;

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