Mango Cream Pie

Prepare a tropical cream pie by adding mango nectar to the cream filling and decorating the pie with fresh mango slices, whipped cream, and mint.
Place the cake on a 9-inch pie dish according to the package directions; fold in the edges and crimp.Bake at 425 ° C for 7 minutes or until lightly browned; allow to cool.Combine the nectar and the following 5 ingredients in a medium saucepan. Bring to a boil over medium heat, whisking constantly; cook, whisking constantly, for 1 minute or until the mixture thickens. Remove from heat.Add the butter and vanilla. Cover tightly with plastic wrap and let cool to room temperature. Spoon the mixture into the prepared baking dish; cover and refrigerate for 8 hours. Decorate if desired.