This Mango Chiffon Pie is bright, light, and perfect for warm weather. The filling is airy and refreshing with a lively mango-lemon flavor that feels almost effervescent on the palate. If you’re looking for a simple summer dessert that tastes clean and sparkling, give this pie a try—you’ll love it.
What Is Baker’s Sugar?
Baker’s sugar is a finely ground version of granulated sugar. Because the crystals are smaller, it dissolves more quickly into batters and meringues, giving a smoother texture without becoming confectioners’ sugar (powdered sugar). It remains granular but has a finer feel than standard granulated sugar.
Is Chiffon the Same As Pudding?
A chiffon pie has a light, airy filling made by folding whipped egg whites (meringue) into a thickened curd-like base, often stabilized with unflavored gelatin. The result is a delicate, mousse-like texture. Pudding, by contrast, is typically a creamy dessert thickened with starch (like cornstarch), eggs, gelatin, rice, or tapioca and uses milk as its primary liquid. Chiffon is airy and mousse-like; pudding is denser and creamier.
How Long Will A Chiffon Pie Keep?
Store chiffon pie in the refrigerator for 2–3 days. If you need to keep it longer, you can freeze it for up to 2 months, though the texture may change slightly after freezing and thawing.
Mango Chiffon Pie
5 hrs 15 mins
10 mins
5 hrs 25 mins
8
Ingredients
Recipe Adapted from Tasty Kitchen
- 1 Tablespoon Water, plus 1/4 Cup for Gelatin
- 1 Cup Mango, cubed
- 1 envelope unflavored Gelatin (1/4 oz)
- 1/2 Cup Lemon Juice, fresh, strained
- 1/2 Lemon, zested
- 1/3 Cup Baker’s Sugar, plus 1/2 Cup divided
- 4 Eggs, whole, divided
- 1/4 teaspoon Cream of Tartar
- 1 prepared Pie Crust
Instructions
- Puree 1 tablespoon water with the mango until smooth; you should have about 1/2 cup of puree. Set aside.
- In a small saucepan, sprinkle the gelatin over the remaining 1/4 cup water and let it soften for 5 minutes.
- Whisk the mango puree, lemon juice, lemon zest, 1/3 cup sugar, and the egg yolks together. Place over medium heat and stir constantly until the mixture coats the back of a wooden spoon. Do not let it simmer. Remove from heat, transfer to a glass bowl, and chill for about 45 minutes or until beginning to set. Whisk smooth.
- In a separate bowl, beat the egg whites until foamy. Add the cream of tartar and continue beating to soft peaks. Gradually add the remaining 1/2 cup baker’s sugar and beat until glossy, stiff peaks form.
- Fold one-third of the beaten egg whites into the mango mixture to lighten it, then gently fold in the remaining egg whites. Pour the filling into the prepared pie crust and chill for at least 4 hours to set.
Recipe Notes
Nutrition
Calories: 177kcal
Carbohydrates: 23 g,
Protein: 4 g,
Fat: 8 g
Nutrition information is automatically calculated and should be used as an approximation.
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