Mango Chiffon Pie

This Mango Chiffon Pie was so sparkly. It may not make much sense, but try it and you will see what I mean. It just tastes so fresh and sparkly! Give it a go and I know you will love it for summer.

 

What Is Baker’s Sugar?

Baker’s sugar is a finely-ground type of sugar.

Bakers like to use it because it dissolves more easily into recipes.

Baker’s sugar is not confectioner’s, or powdered sugar.

Baker’s sugar is still granular, just a finer texture than regular granulated sugar.

 

Is Chiffon the Same As Pudding?

A chiffon pie is a type of pie that consists of a special type of airy filling in a crust.

The filling is typically produced by folding meringue into a mixture resembling fruit curd, most commonly lemon, that has been thickened with unflavored  gelatin to provide a light, airy texture.

Chiffon is different than pudding.

Pudding consists of sugar, milk, and a thickening agent such as cornstarch, gelatin, eggs, rice or tapioca to create a sweet, creamy dessert.

 

How Long Will A Chiffon Pie Keep?

Chiffon pie will last 2-3 days in the refrigerator.

Chiffon pie can be frozen for up to 2 months.

 

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Mango Chiffon Pie

Prep Time5 hrs 15 mins
Cook Time10 mins
Total Time5 hrs 25 mins
Course: 500+ Best Dessert Recipes
Keyword: dessert, mango, pie
Servings: 1 pie
Calories: 2088kcal
Author: Sweet Basil

Ingredients

Recipe Adapted from Tasty Kitchen

  • 1 Cup Mango cubed
  • 1 Tablespoon Water plus 1/4 Cup for Gelatin
  • 1 Envelope unflavored Gelatin 1/4 oz
  • 1/2 Cup strained fresh Lemon Juice
  • 1/2 Lemon Zested
  • 1/3 Cup Bakers Sugar plus 1/2 Cup divided
  • 4 Whole Eggs Divided
  • 1/4 Teaspoon Cream of Tartar
  • 1 prepared pie crust

Instructions

  • Puree the 1 tablespoon water and mango until smooth. (Your yield will be 1/2 cup) Set aside.
  • In a saucepan, sprinkle the gelatin over the remaining 1/4 cup water. Let set 5 minutes.
  • Whisk in the mango puree, lemon juice, lemon zest, 1/3 cup sugar and egg yolks. Place over medium heat and stir constantly until it coats the back of a wooden spoon. Do not let it simmer! Remove from heat and transfer to a glass bowl. Place in the fridge for 45 min or until beginning to set. Whisk Smooth.
  • In a separate dish, beat the egg whites until foamy and then add the cream of tartar. Beat until soft peaks form. Add the remaining 1/2 Cup bakers sugar and beat until glossy, stiff peaks are formed.
  • Fold 1/3 of the egg whites into the mango. Fold in the remaining egg whites. Place in baked pie shell and into the fridge to set for 4 hours.

Nutrition

Serving: 1pie | Calories: 2088kcal | Carbohydrates: 321.2g | Protein: 42.5g | Cholesterol: 639.8mg | Fiber: 7.9g | Sugar: 193.3g
Tried this recipe?Mention @OhSweetBasil or tag #OhSweetBasil!

You have to try this totally easy dessert! It's just angel food cake and a totally lickable mango sauce ohsweetbasil.com

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I'm obsesed with mango and this dessert was seriously incredible! Especially that macadamia nut crust! Plus, it's actually really easy! ohsweetbasil.com_

Frozen Mango Dessert with Macadamia Crust

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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9 comments on “Mango Chiffon Pie”

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  4. That chiffon pie is awesome and must be delicious!

    Cheers,

    Rosa

  5. ahaha !
    with a flavor description of “sparkly” im gonna HAVE to try this out

  6. Looks great and so different!

    You seem omake all these fun, exciting recipes. It brings a smile to my face and drool to my mouth! 🙂

    http://larkscountryheart.blogspot.com

  7. Looks great and so different!

    You seem omake all these fun, exciting recipes. It brings a smile to my face and drool to my mouth! 🙂

    http://larkscountryheart.blogspot.com

  8. ohh, la la! So, I have LOTS of mango at my house right now! Perfect timing…but please help me. What is baking sugar? I've never heard of it.

  9. Wow, sounds neat! It sure is a perty lookin pie : )