Mango Chiffon Pie
Yield
servingsPrep
60 minCook
?Ready
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
mangos
ripe |
|
| 2 | packages |
gelatin, unflavored
unflavored |
|
| ¾ | cup |
sugar
|
|
| ½ | cup |
water
|
|
| 1 | tablespoon |
lime juice
or lemon juice |
|
| 2 | each |
egg whites
|
*
|
| 1 | cup |
heavy whipping cream
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | each |
pie shell (9 inch)
9 inch baked |
|
| 1 | x |
whipped cream
sweetened |
*
|
| 1 | x |
mangos
slices |
*
|
| 1 | x |
mint leaves
fresh, optional garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
mangos
ripe |
|
| 2 | packages |
gelatin, unflavored
unflavored |
|
| 177 | ml |
sugar
|
|
| 118 | ml |
water
|
|
| 15 | ml |
lime juice
or lemon juice |
|
| 2 | each |
egg whites
|
*
|
| 237 | ml |
heavy whipping cream
|
|
| 2.5 | ml |
vanilla extract
|
|
| 1 | each |
pie shell (9 inch)
9 inch baked |
|
| 1 | x |
whipped cream
sweetened |
*
|
| 1 | x |
mangos
slices |
*
|
| 1 | x |
mint leaves
fresh, optional garnish |
*
|
Directions
Peel, seed and slice mango.
Whirl in food processor or blender until smooth.
Press through sieve to remove fibers. Measure 1½ cups.
Combine gelatin and sugar in small saucepan.
Add water. Cook and stir until sugar and gelatin are dissolved.
Add lime juice and mango puree.
Refrigerate until consistency of unbeaten egg white, about 1 hour.
Beat egg whites until peaks form.
Fold in mango mix. Whip cream. Add vanilla and fold into mango mix.
Turn into pie shell. Refrigerate until firm, about 2 to 3 hours.
To serve, top with whipped cream and sliced mango.
Garnish with fresh mint.
