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.

Mango Chiffon Pie

3.67 from 3 votes
Servings: 8
Prep Time: 5 hours 15 minutes
Cook Time: 10 minutes
Total Time: 5 hours 25 minutes

Description

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.

Ingredients 

Recipe Adapted from Tasty Kitchen

  • 1 Cup Mango, cubed
  • 1 Tablespoon Water, plus 1/4 Cup for Gelatin
  • 1 Gelatin, envelope unflavored, 1/4 oz
  • 1/2 Cup Lemon Juice, fresh, strained
  • 1/2 Lemon Zested
  • 1/3 Cup Sugar, Bakers, plus 1/2 Cup divided
  • 4 Eggs , whole, divided
  • 1/4 Teaspoon Cream of Tartar
  • 1 Pie Crust, prepared

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.

Notes

Cover and store in the refrigerator

Nutrition

Serving: 1pieCalories: 177kcalCarbohydrates: 23gProtein: 4gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 82mgSodium: 119mgPotassium: 118mgFiber: 1gSugar: 12gVitamin A: 343IUVitamin C: 14mgCalcium: 20mgIron: 1mg
Author: Sweet Basil
Course: 500+ Best Dessert Recipes

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