In a medium bowl beat the sweetened condensed milk and key lime juice together until thickened.

Cut the softened cream cheese into cubes and add it to the bowl.

Beat until very smooth.

Add the whipping cream to the bowl and beat for 3 to 4 minutes on high until very thick. The longer you beat it the thicker it will become.

Add the key lime zest and mashed mango to the bowl and fold until combined.

Place the pie crust on a cookie sheet. Pour the filling into the pie crust. Using a spatula smooth the top of the pie.

Cover with plastic wrap or secure the plastic lid that came with the store bought graham cracker pie crust onto the pie pan.

Refrigerate overnight or freeze.

Before serving spread the container of cool whip over the top of the chilled pie or pipe the whipped topping on.

Garnish with slices of fresh mango, sliced key lime, mango sauce or key lime zest before serving.

Makes 8 to 10 servings.