01In a stand mixer or in a large bowl using a hand mixer, mix in the mango pulp, sour cream, cream cheese and sugar. Combine well until the consistency is smooth and no clumps remain.
02In a small saucepan, bring 2 cups of water to a boil. Once the water is boiling mix in the gelatin packets. Immediately after, add the gelatin mixture into the bowl with the mango pulp mixture and mix well until no clumps remain.
03Pour the mixture into the two pie crusts.
04Cover with saran wrap and keep refrigerated for 6 hours to let it fully set.