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Mango Chiffon Pie

This 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.

Mango Chiffon Pie

Prep Time: 5 hours, 15 minutes

Cook Time: 10 minutes

Total Time: 5 hours, 25 minutes

Mango Chiffon Pie

Everything about this pie is absolutely divine! The flavor, the texture, just everything. One bite and you'll know exactly what we mean.

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

  1. Puree the 1 tablespoon water and mango until smooth. (Your yield will be 1/2 cup) Set aside.
  2. In a saucepan, sprinkle the gelatin over the remaining 1/4 cup water. Let set 5 minutes.
  3. 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.
  4. 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.
  5. 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.
http://www.ohsweetbasil.com/2011/04/mango-chiffon-pie.html