Mango Mousse Pie Recipes

MANGO MOUSSE

Steps:

• Beat cream in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks. Fold mango puree into whipped cream. Scoop mango mousse into serving glasses and chill until set, about 3 hours.

DELICIOUS MANGO MOUSSE PIE

Steps:

• Peal the mangos and separate the pulp. With a food processor or blender, make a puree with the pulp. You need 1 1/2 cup of mango puree. Put it aside.
• Using a fork, mix the water and the unflavored gelatin and let it settle a few minutes.
• Meanwhile, in a small saucepan, mix the yolks with the lemon juice and 1/4 cup of sugar. Stir constantly for about 4 minutes until it thickens and bubbles. It must not boil.
• Add the gelatin and stir 30 seconds more at medium heat. Place the mixture in a bowl and mix it with the mango puree and the ginger. Let it cool.
• Beat the egg whites with the salt until stiff. Add the remaining sugar (1/4 cup) and beat until it gets firm.
• Softly, mix the egg whites with the mango mixture.
• Fill the pie crust and refrigerate about 4 hours.

MANGO MOUSSE PIE

Steps:

• Heat oven to 350ºF. Position rack in lowest position.
• Spread butter evenly over bottom & up sides of a glass 9 inch pie plate.
• Sprinkle coconut over bottom & up sides of baking dish, pressing into the butter to form a shell.
• Bake for 13 minutes or until rim is lightly browned (center & sides will just be turing golden brown). Remove from oven & cool completely.
• Place mango in blender or food processor & puree until very smooth. There should be 2 cups of puree. Pour in a large bowl & stir in orange juice.
• In a 1 cup glass measure, add 2 tablespoons cold water. Sprinkle gelatin over water & let soften for 2 minutes then stir. Heat in microwave 10-15 seconds to dissolve gelatin. Stir, set aside to cool for 5 minutes.
• In a small bowl, whip cream with sugar until stiff.
• Add gelatin to mango mixture; stir well. Gently fold in whipped cream till no white streaks remain.
• Pour filling into cooled crust. Garnish with toasted coconut if desired. (see cook's notes).
• Refrigerate 4 hours or overnight.
• **Cooks note: if desired, measure out 1/3 cup of the coconut for garnish. Spread it in another pan & bake for 6 minutes, stirring once or twice or until browned.

VELVETY MANGO MOUSSE

Steps:

• Blend the mango flesh to a puree in a food processor. Stir in the lime juice.
• Heat the sugar and water in a saucepan over a medium heat for 2 to 3 minutes, or until the sugar has dissolved and the mixture resembles syrup. Bring the mixture to a boil, and continue to boil for 4 to 5 minutes, or until the mixture has reached the soft ball stage. The mixture has reached the soft ball stage when a sugar thermometer reads 235 to 240 degrees F when inserted into the mixture.
• Gradually add the hot sugar to the whisked egg whites in a thin stream, whisking continuously, until all the sugar has been incorporated and the mixture is thick and glossy. You may choose to use gelatine for a firm set. If you are using it, place the gelatine leaves into a small pan and cover with cold water. Set aside for 4 to 5 minutes to soften, then drain well, squeezing any excess water out of the leaves, and return to the pan.
• Add 2 tablespoons of water to the gelatine leaves and heat over a medium heat, until the leaves have dissolved. Set aside to cool slightly, then add the mango puree, and stir until well combined.
• Fold 1/3 of the whipped cream into the mango mixture, or until well combined. Add the remaining whipped cream and the egg white mixture, and gently fold the into the mango mixture until well combined.
• Spoon the mango mousse into a large serving dish or into individual serving glasses, and chill in the refrigerator for 2 hours.
• To serve, sprinkle over the chopped pistachios.

MANGO PIE

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.