Lowfat Frozen Mango Cream Pie

Preheat oven to 375 degrees F.

For Crust: Combine crumbs, sugar and melted margarine in the bottom of a 9 to 10-inch spring-form pan. Pat crust evenly over bottom of pan. Bake crust for 8 minutes. Remove from oven and set aside to cool before filling.

For Filling: In a blender or food processor, puree mango with 1/2 cup sugar, lime juice and orange liquor until smooth.

Place cream cheese and 3/4 cup sugar in a large bowl and beat with a mixer at medium speed until smooth.

With mixer on low speed, pour mango puree into cream cheese mixture and beat together until well combined. Using a spatula or wooden spoon, fold whipped topping gently into mango/cheese mixture until well blended.

Pour mixture into prepared pan, smoothing out the top. Cover with foil or plastic wrap and freeze until firm at least 4 hours or overnight.

To prepare compote gently toss fresh mango slices with sugar, lime juice and liquor. Cover and refrigerate until needed.

To serve: Slip wet knife around edge of spring-form pan to release sides of pie and remove ring from pan. Place bottom of pan on a serving plate and top pie decoratively with Fresh Mango Compote.

Or, slice pie into 12 pieces and top each slice with 1 tablespoon Mango Compote.