Mango Chiffon Pie
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 lrg mangos ripe
2 pkt unflavored gelatin
3/4 cup sugar
1/2 cup water
1 tablespoon lime -or- lemon juice
2 egg whites
1 cup whipping cream
1/2 teaspoon vanilla
1 9" baked pie shell
sweetened whipped cream
mango slices
fresh mint (opt granish)

Preparation

1 Peel, seed and slice mango. Whirl in food processor or blender until smooth. Press through sieve to remove fibers. Measure 1-1/2 cups. 2 Combine gelatin and sugar in small saucepan. Add water. Cook and stir until sugar and gelatin are dissolved. Add lime juice and mango puree. 3 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. 4 Garnish with fresh mint.