Mango Chiffon Pie

3.67 from 3 votes

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.

Prep Time5 15

Cook Time10

Total Time5 25

Course: 500+ Best Dessert Recipes

Keyword: dessert, mango, pie

Servings:

Author: Sweet Basil

Ingredients

Recipe Adapted from Tasty Kitchen

1 Tablespoon Water plus 1/4 Cup for Gelatin
1 Cup Mango cubed
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

US Customary - Metric

Instructions

Puree the 1 tablespoon water and mango until smooth. (Your yield will be 1/2 cup) Set aside.
1 Cup Mango, 1 Tablespoon Water
In a saucepan, sprinkle the gelatin over the remaining 1/4 cup water. Let set 5 minutes.
1 Gelatin, 1 Tablespoon Water
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.
1/2 Cup Lemon Juice, 1/2 Lemon Zested, 1/3 Cup Sugar, 4 Eggs
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.
1/4 teaspoon Cream of Tartar
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.
1 Pie Crust

Notes

Cover and store in the refrigerator

Nutrition