Mango Chiffon Pie

Mango Chiffon Pie Recipe from the Philippines

Region / culture: Philippines | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 8

Introduction

Mango Chiffon Pie is a delicious and refreshing dessert that is perfect for the summer months. Made with fresh mangoes, eggs, sugar, and gelatin, this pie has a light and airy texture that is sure to please your taste buds.

History

The exact origins of Mango Chiffon Pie are unclear, but chiffon pies in general became popular in the United States in the 1920s and 1930s. The addition of mangoes to the traditional chiffon pie recipe adds a tropical twist to this classic dessert.

Ingredients

6 cups of semi ripe mangos
1.5 cups of water
4 eggs, separated
1.5 – 2 cups of sugar
1 tbsp of gelatin
0.25 cup of cold water
lemon juice
whipping cream
9-inch graham cracker pie shell

How to prepare

Prepare a 9-inch graham cracker pie crust.
Set it aside.
Mix 6 cups of sliced semi-ripe mangos with 1.5 cups of water.
Cook until the mangos are soft.
Add 1.5 – 2 cups of sugar and cook for 5 more minutes. Let it cool.
Strain the mango mixture.
Take 0.67 cup of the strained mango and add it to 4 lightly beaten egg yolks.
Stir in 0.25 cup of sugar and cook it in the top of a double boiler over hot water until it thickens.
Stir in 1 tbsp of gelatin that has been softened in 0.25 cup of cold water.
Continue cooking and stirring until it thickens.
Remove it from the heat and add lemon juice. Let it cool.
Beat the egg whites until stiff, then fold them into the mango mixture.
Pour the mixture into the pie shell and chill it.
Serve with whipped cream.

Variations

Try using different fruits, such as peaches or strawberries, in place of the mangoes.
Add a splash of rum or coconut milk to the mango mixture for a tropical twist.
Top the pie with a mango glaze or fresh fruit for a decorative touch.

Cooking Tips & Tricks

Make sure to use semi-ripe mangoes for the best flavor and texture.

- Be careful not to overcook the mango mixture, as this can cause it to become too thick.

- When folding in the egg whites, be gentle to maintain the airy texture of the pie.

- Chill the pie for at least a few hours before serving to allow it to set properly.

Serving Suggestions

Serve Mango Chiffon Pie with a dollop of whipped cream and a sprinkle of toasted coconut for added flavor and texture.

Cooking Techniques

The key cooking techniques for this recipe include slicing and cooking the mangoes, separating eggs, making a gelatin mixture, and folding in whipped egg whites.

Ingredient Substitutions

If you don't have graham crackers, you can use a pre-made pie crust or make a crust from crushed cookies or nuts.

Make Ahead Tips

You can prepare the pie crust and mango mixture ahead of time and assemble the pie just before serving.

Presentation Ideas

Garnish the pie with fresh mint leaves or edible flowers for a beautiful presentation.

Pairing Recommendations

Mango Chiffon Pie pairs well with a glass of sparkling wine or a cup of hot tea.

Storage and Reheating Instructions

Store any leftover pie in the refrigerator for up to 3 days. To reheat, let the pie come to room temperature or enjoy it chilled.

Nutrition Information

Calories per serving

Each serving of Mango Chiffon Pie contains approximately 300 calories.

Carbohydrates

Each serving of Mango Chiffon Pie contains approximately 45 grams of carbohydrates.

Fats

Each serving of Mango Chiffon Pie contains approximately 10 grams of fats.

Proteins

Each serving of Mango Chiffon Pie contains approximately 4 grams of proteins.

Vitamins and minerals

Mangoes are a good source of vitamin C, vitamin A, and dietary fiber.

Alergens

This recipe contains eggs and dairy, which may be allergens for some individuals.

Summary

Mango Chiffon Pie is a delicious dessert that is relatively low in protein and high in carbohydrates and fats. It is a good source of vitamins and minerals, particularly vitamin C and vitamin A.

Summary

Mango Chiffon Pie is a delightful dessert that is perfect for any occasion. With its light and airy texture and tropical flavor, this pie is sure to become a favorite in your recipe collection. Enjoy!

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Mango Chiffon Pie. It was a warm summer day, and I was rummaging through a box of old cookbooks that I had inherited from my grandmother. As I flipped through the pages, a faded piece of paper fell out, covered in elegant handwriting and smudges of what looked like mango juice.

Intrigued, I unfolded the paper and my eyes widened as I read the recipe for Mango Chiffon Pie. The instructions were simple, yet the combination of ingredients was unlike anything I had ever seen before. I could practically taste the sweet and tangy mango filling, topped with a fluffy cloud of whipped cream.

I knew I had to try making this pie, but there was one problem – the recipe was incomplete. The measurements for some of the ingredients were missing, and there were no details on how to prepare the filling or the crust. Determined to recreate this tantalizing dessert, I set out to piece together the missing information.

I turned to my trusty collection of cookbooks, searching for similar recipes that could guide me in the right direction. I spent hours experimenting in the kitchen, mixing and matching different techniques and flavors until I finally perfected my own version of Mango Chiffon Pie.

The first time I made the pie, I was nervous as I slid it into the oven, unsure if it would turn out as delicious as I imagined. But as the fragrant aroma of mango and cinnamon filled the kitchen, I knew I had created something special.

When the pie emerged from the oven, golden and glistening with a hint of caramelized sugar, I couldn't wait to dig in. The first bite was like a burst of sunshine on my taste buds – sweet, tangy, and utterly divine. The creamy mango filling melted in my mouth, while the delicate chiffon crust crumbled delicately against my fork.

I couldn't wait to share my creation with my family and friends. As they took their first bite of Mango Chiffon Pie, their eyes lit up with delight. They marveled at the perfect balance of flavors and textures, and begged me for the recipe.

As word spread about my Mango Chiffon Pie, I started receiving requests to make it for special occasions and gatherings. I was invited to bake sales and potlucks, where my pie quickly became a crowd favorite. People would line up for a slice, savoring every bite with expressions of pure bliss on their faces.

Over the years, I have made countless Mango Chiffon Pies, each one as delicious as the last. I have shared the recipe with friends, neighbors, and even strangers who have heard about my famous dessert. And every time I bake this pie, I am transported back to that sunny day when I first discovered the recipe that would become a beloved staple in my kitchen.

As I write this story, I can't help but feel grateful for the serendipitous moment that led me to Mango Chiffon Pie. It has brought me joy, satisfaction, and a sense of accomplishment that I never could have imagined. And as long as I have my trusty cookbooks and a kitchen to work my magic, I know that this recipe will continue to bring happiness to those who taste its deliciousness.