Mango Chiffon Pie Recipes

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MANGO PIE



Mango Pie image

Provided by Food Network

Categories     dessert

Number Of Ingredients 18

2 1/2 cups unbleached all-purpose flour
3 tablespoons confectioners' sugar
1 teaspoon salt
1 teaspoon lemon zest
1 stick butter, chilled
1/2 cup solid vegetable shortening, chilled
1/3 to 1/2 cup ice cold water
1/4 cup almonds, finely chopped
1 tablespoons unbleached flour, toasted
5 cups (4 or 5 large) mangoes peeled and cut into 1/2-inch to 3/4-inch slices
1/2 cup granulated sugar
1 tablespoon almond extract
2 teaspoons cinnamon powder
2 tablespoons flour (or more depending on how wet mixture is)
1 teaspoon lemon zest
2 teaspoons lemon or lime juice
1 egg beaten with 2 tablespoons water
Whipped cream or ice cream, for garnish

Steps:

  • Preheat oven to 350 degrees.
  • Prepare piecrust by mixing together flour, sugar, salt and lemon zest. Cut butter and shortening into small chunks and add to the dry ingredients. Mix with a pastry blender or 2 forks until the mixture holds together in small crumbs. Sprinkle ice water over mixture and cut until the mixture holds together in balls. Gather it up, pressing it together and then divide into 2 even parts. Wrap in plastic wrap. Refrigerate for at least 30 minutes. Roll out half dough and fit into 9-inch deep-dish pie pan. Weight and bake bottom crust until golden brown. Sprinkle with chopped almonds and flour and bake for another 5 minutes. Cool slightly.
  • Mix together mango slices, sugar, extract, spices, flour, zest and lemon or lime juice and pour into baked crust. Mixture should be moist but not wet. Roll out the other half of dough and fit over the pie. Crimp edges. Brush with egg and water wash. Cut vents in top and bake pie 45 to 50 minutes until crust is golden and filling is tender when fork is inserted.
  • Serve warm with fresh whipped cream or a scoop of ice cream.

EASY CHIFFON PIE



Easy Chiffon Pie image

"This recipe was given to me by a friend many years ago while we were attending a weight-loss class," writes Gale Spross from Wills Point, Texas. "I always feel guilt-free when I eat this tight and fluffy strawberry pie...and my family loves it."

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 6

1 package (.3 ounces) sugar-free strawberry gelatin
3/4 cup boiling water
1-1/4 cps cold water
1 cup frozen reduced-fat whipped topping, thawed
2-1/4 cups sliced fresh strawberries, divided
1 reduced-fat graham cracker crust (9 inches)

Steps:

  • In a large bowl, dissolve gelatin in boiling water. Stir in cold water. Refrigerate until slightly thickened. Fold in the whipped topping and 2 cups of strawberries. Pour into the crust. Refrigerate for 3 hours or until set. Garnish with the remaining strawberries.

Nutrition Facts : Calories 138 calories, Fat 4g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 117mg sodium, Carbohydrate 21g carbohydrate, Fiber 1g fiber), Protein 2g protein.

MANGO PIE



Mango Pie image

This recipe is for a double crust pie that I got off of the Food Network. It is similar to a peach pie but more luscious because of the mangoes. I suppose this could also be made with peaches but try it with mangoes for a real treat.

Provided by nadia murray

Categories     Pie

Time 2h

Yield 1 pie

Number Of Ingredients 19

2 1/2 cups unbleached all-purpose flour
3 tablespoons confectioners' sugar
1 teaspoon salt
1 teaspoon grated lemon zest
1/2 cup unsalted butter, cold and cut into small pieces
1/2 cup vegetable shortening, chilled and cut into small pieces
1/3-1/2 cup ice cold water
1/4 cup almonds, chopped fine
1 tablespoon unbleached flour
5 cups mangoes, peeled and cut into 1/2 to 3/4 inch pieces (4-5 large)
1/2 cup sugar
1 tablespoon almond extract
2 teaspoons cinnamon
2 tablespoons flour (or more depending on how wet mixture is)
1 teaspoon lemon zest
2 teaspoons lemon juice or 2 teaspoons lime juice
1 egg, beaten with
2 tablespoons water
whipped cream or ice cream, for serving

Steps:

  • Preheat oven to 350°F.
  • Prepare pie crust by mixing together flour, confectioners sugar, salt and lemon zest.
  • Cut butter and shortening into flour mixture to form coarse crumbs.
  • Sprinkle ice water over and toss until mixture starts to come together.
  • Gather it up and press to form ball.
  • Divide into 2 parts, form disks and wrap each in plastic.
  • Refrigerate at least 30 minutes.
  • Roll out half of dough and fit into a 9 inch deep dish pie pan.
  • Trim edges.
  • Weight and bake bottom crust until light golden brown.
  • Remove pie weights and sprinkle crust with almonds and flour and bake 5 minutes longer.
  • Allow to cool.
  • Prepare filling by combining mango pieces, granulated sugar, almond extract, cinnamon.
  • flour, zest and juice.
  • Mixture should be moist but not wet.
  • Pour into prebaked crust.
  • Roll out remaining half of dough and fit over pie.
  • Crimp edges and brush top of pie with egg and water wash.
  • Cut vents in top and bake 45-50 minutes until crust is golden and filling is tender and bubbly.
  • Serve warm with whipped cream or ice cream.

MANGO PIE



Mango Pie image

When Hrishikesh Hirway was a kid, his parents, who immigrated to the United States from Maharashtra, in western India, began hosting Thanksgiving. The meal soon evolved into a hybrid of a traditional Thanksgiving and an Indian potluck. "Out of that cultural mash-up, my mom started making this mango pie," he said. She'd gotten the idea from other Indian aunties in the States, but their versions weren't as good. "They weren't making it with the best kind of mango," Hirway explained. "The Alphonsos have a stronger, more intense flavor." That Alphonso flavor shines as brilliantly as the pie's bright filling, made tangy and rich with the addition of cream cheese and whipped cream. And the salty, crumbly graham cracker crust is the perfect foundation for the golden cloud of custard that sits atop it. It's so satisfying that you'll catch yourself cutting sliver after mouthwatering sliver of pie.

Provided by Samin Nosrat

Categories     pies and tarts, dessert

Time 5h50m

Yield 2 9-inch pies

Number Of Ingredients 12

2 1/2 cups (280 grams) finely ground graham-cracker crumbs
1/3 cup plus 1 tablespoon granulated sugar
1/4 teaspoon ground cardamom
1 large pinch sea salt
9 tablespoons (128 grams) unsalted butter, melted
3/4 cup cold water
1/2 cup granulated sugar
2 tablespoons plus 1/4 teaspoon powdered gelatin (2 1/2 packages at 2 1/2 teaspoons per pack)
1/2 cup heavy whipping cream, chilled
4 ounces cream cheese, at room temperature
1 30-ounce can Alphonso mango purée (3 1/4 cups)
1 large pinch sea salt

Steps:

  • Stir crumbs, sugar, cardamom and salt together in a medium bowl. Add butter, and stir with a fork until evenly combined.
  • Pour half the crumb mixture into a 9-inch round metal pie pan, and spread evenly. Press down with fingers, a metal measuring cup or a second pie pan to compact the crumbs as much as possible across the bottom and up the sides of the pan into an even crust. (The more compressed the crust, the less it will crumble.) Repeat to form the remaining crumb mixture into a crust in a second pan.
  • Heat oven to 325. Transfer both crusts to freezer, and chill for 15 minutes. Bake until golden brown, about 12 minutes. Transfer to a wire rack to cool completely.
  • Place 3/4 cup cold water in a large bowl. In a small bowl, stir together 1/4 cup sugar with the gelatin; sprinkle mixture evenly over the surface of the cold water. Let sit a few minutes to bloom.
  • In the meantime, whip the cream and remaining 1/4 cup sugar together until medium-stiff peaks form. Set aside.
  • In a small saucepan over medium-low heat, warm 1 cup of the mango purée to body temperature (stir to make sure you are just warming it and not bringing it to a boil). Pour warmed mango purée over gelatin mixture, and whisk until well combined. Gelatin should dissolve into mango completely. Gradually whisk in remaining mango purée.
  • Use a rubber spatula to beat the cream cheese in a medium bowl until it is soft and smooth, then add to mango mixture along with a large pinch of sea salt. Use an immersion blender to blend until completely smooth, tipping the bowl to make sure you've incorporated everything well. Gently tap the bowl on the counter once or twice to pop any air bubbles. Use the spatula to gently fold about 1/4 of the mango mixture into the whipped cream, then fold cream into the larger amount of mixture until no streaks remain.
  • Divide custard between cooled crusts. Use a rubber spatula to smooth out the filling. Refrigerate 5 hours or overnight until firm and chilled. Serve chilled.

MANGO AND LIME CHIFFON CAKE



Mango and Lime Chiffon Cake image

Make and share this Mango and Lime Chiffon Cake recipe from Food.com.

Provided by Dreamgoddess

Categories     Dessert

Time P2DT45m

Yield 12 serving(s)

Number Of Ingredients 19

1 cup sugar
3/4 cup fresh lime juice
4 large egg yolks
3 large eggs
1 teaspoon grated peeled fresh ginger
6 tablespoons chilled unsalted butter, cut into 1/2 inch cubes
1 (11 1/2 ounce) can mango nectar (about 1 1/2 cups)
1 1/2 cups sifted cake flour (sifted, then measured)
12 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 large egg yolks
1/2 cup canola oil
2 1/2 tablespoons lime zest
4 large egg whites
1/2 cup sugar
1 tablespoon fresh lime juice
3/4 cup chilled whipping cream
2 large firm but ripe mangoes, peeled,pitted,cut into 1/2 inch thick slices

Steps:

  • Begin making the lime-ginger curd one day before baking the cake.
  • The assembled dessert can be chilled overnight before serving.
  • For lime-ginger curd: Whisk sugar, lime juice, egg yolks, 3 whole eggs, and grated ginger in large metal bowl to blend.
  • Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water).
  • Whisk constantly until mixture thickens and instant-read thermometer inserted into mixture registers 160°F, about 6 minutes.
  • Remove bowl from over water.
  • Quickly add chilled butter cubes to curd; whisk until butter is melted.
  • Press sheet of plastic wrap directly onto surface of lime-ginger curd; refrigerate curd overnight.
  • (Lime-ginger curd can be made 3 days ahead. Keep covered and refrigerated.) For cake: Simmer mango nectar in heavy medium saucepan over medium heat until reduced to 3/4 cup, about 20 minutes.
  • Remove from heat.
  • Cool mango syrup to room temperature.
  • Position rack in center of oven and preheat to 325°F.
  • Line bottom of two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper (do not grease cake pans or parchment paper).
  • Sift flour, 6 tablespoons sugar, baking powder, and salt into medium bowl.
  • Whisk egg yolks, canola oil, lime peel, and 6 tablespoons mango syrup in large bowl to blend (reserve remaining mango syrup for glaze).
  • Add dry ingredients; whisk to blend.
  • Using electric mixer, beat egg whites in another large bowl until soft peaks form.
  • Add remaining 6 tablespoons sugar, 1 tablespoon at a time, beating until stiff and glossy.
  • Fold 1/3 of egg whites into yolk mixture, then fold in remaining whites in 2 additions.
  • Divide batter between prepared pans.
  • Bake cakes until golden and tester inserted into center comes out clean, about 22 minutes.
  • Cool cakes completely in pans on rack.
  • Run small knife around edge of pans to loosen cakes.
  • Carefully invert cakes onto 9-inch-diameter cardboard rounds or tart pan bottoms; tap sharply on work surface if necessary to release cakes from pans.
  • Peel off parchment paper.
  • For glaze and topping: Boil sugar, lime juice, and remaining 6 tablespoons mango syrup in heavy small saucepan until liquid is reduced to 1/2 cup, about 3 minutes.
  • Chill glaze until cold, about 15 minutes.
  • Place 1 cake layer, flat side up, on platter.
  • Spread 2 cups lime-ginger curd over top of cake (reserve remaining curd for another use).
  • Chill cake until curd firms up slightly, about 2 hours.
  • Top with second cake layer, flat side down, pressing gently to adhere.
  • Beat whipping cream and 2 tablespoons glaze in bowl until firm peaks form.
  • Spread cream over top (not sides) of cake.
  • Slightly overlap mango slices in concentric circles atop cream.
  • Rewarm remaining glaze just to soften.
  • Brush glaze over mango slices.
  • Chill cake at least 2 hours.
  • (Can be made 1 day ahead. Cover with cake dome and keep chilled.) Cut cake into wedges and serve.

LEMON CHIFFON PIE



Lemon Chiffon Pie image

Light, fluffy lemon chiffon pie. This recipe is also good using lime juice. Garnish each slice with sweetened whipped cream.

Provided by GINGER P

Categories     Desserts     Pies     No-Bake Pie Recipes     Chiffon Pie Recipes

Yield 12

Number Of Ingredients 9

1 (.25 ounce) package unflavored gelatin
¼ cup cold water
4 egg yolks
4 egg whites
1 cup white sugar
½ cup fresh lemon juice
1 teaspoon lemon zest
½ teaspoon salt
1 (9 inch) prepared graham cracker crust

Steps:

  • Soften gelatin in water 5 minutes.
  • Beat yolks and add 1/2 cup of the sugar, lemon juice and salt. Cook in the top of a double boiler, stirring constantly, until of custard consistency. Add grated lemon zest and softened gelatin and stir thoroughly. Cool.
  • When mixture begins to get thick, In a clean bowl, whip egg whites until stiff, adding remaining 1/2 cup sugar while whipping. Fold egg whites into custard.
  • Pour filling into pie shell and chill in refrigerator. Serve when firm. Garnish with sweetened whipped cream if desired.

Nutrition Facts : Calories 190.3 calories, Carbohydrate 30.8 g, Cholesterol 68.3 mg, Fat 6.4 g, Fiber 0.4 g, Protein 3.5 g, SaturatedFat 1.6 g, Sodium 233 mg, Sugar 24.6 g

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1 cup sugar: ¾ cup fresh lime juice: 4 large egg yolks: 3 large eggs: 1 teaspoon grated peeled fresh ginger: 6 tablespoons (¾ stick) chilled unsalted butter, cut into ½-inch cubes
From stevehacks.com


BEST COCONUT MANGO CHIFFON PIE RECIPES | FOOD NETWORK …
2009-10-28 Chiffon: whisk mango purée, ½ cup of sugar, lime juice, egg yolks and ¼ cup of cream of coconut in a bowl over gently simmering water, until thickened slightly (mixture should reach 160 ?F). Remove from heat. Soften gelatin powder in remaining ½ cup of cream of coconut and stir into warm mango mixture, stirring until dissolved. Set aside to ...
From foodnetwork.ca


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