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Mango Chiffon Pie

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Ingredients Edit

Directions Edit

  1. Prepare a 9" graham cracker pie crust.
  2. Set aside.
  3. Mix 6 cups sliced semi-ripe mangos with 1½ cups water.
  4. Cook until soft.
  5. Add 1½ – 2 cups sugar and cook 5 minutes more. Cool.
  6. Strain mango mixture.
  7. Take ⅔ cup strained mango and add to 4 lightly beaten egg yolks.
  8. Stir in ¼ cup sugar and cook in top of double boiler over hot water until it thickens.
  9. Stir in 1 tbsp gelatin that has been softened in ¼ cup cold water.
  10. Cook stirring until thick.
  11. Remove from heat and add lemon juice. Cool.
  12. Beat egg white until stiff, then fold into mango mixture.
  13. Pour into pie shell and chill.
  14. Serve with whipped cream.

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