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


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


  • 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.


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

Angel Food Cake with Mango Sauce

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!



  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! 🙂

  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! 🙂

  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 : )