Mango Chiffon Pie

Recipe Ingredients

2 lbs	908g / 32oz	Mangos - ripe (large)
2		Unflavored gelatin
3/4 cup	148g / 5.2oz	Sugar
1/2 cup	118ml	Water
1 tablespoon	15ml	Lime -or- lemon juice
2		Egg whites
1 cup	237ml	Whipping cream
1/2 teaspoon	2.5ml	Vanilla
1		Baked pie shell
		Sweetened whipped cream
		Mango slices
		Fresh mint - (opt garnish)

Recipe Instructions

Peel, seed and slice mango. Whirl in food processor or blender until smooth. Press through sieve to remove fibers. Measure 1-1/2 cups.

Combine gelatin and sugar in small saucepan. Add water. Cook and stir until sugar and gelatin are dissolved.

Add lime juice and mango puree. Refrigerate until consistency of unbeaten egg white, about 1 hour. Beat egg whites until peaks form. Fold in mango mix.

Whip cream. Add vanilla and fold into mango mix. Turn into pie shell. Refrigerate until firm, about 2-3 hours.

To serve, top with whipped cream and sliced mango. Garnish with fresh mint.

Source:
Stan Strom

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