Mango Chiffon Pie
Created by pie king Monroe Boston Strause in Los Angeles 1926. Light and fluffy are the keywords here.
An American classic made of a thin pie crust, generously filled with a light mousse. Usually made with fruit puree. Photo by Chef Joe Minotto.
Chiffon Pie Recipe
(by Chef Joe Minotto)
- 2 large, ripe mangos
- 280 g Greek yogurt
- 120 ml water
- 150 g sugar
- 1 tbsp lime juice
- 2 egg whites
- ½ tsp vanilla extract
- 1 sheet of gelatin
- 125 g digestive or graham type cookies
- 70 g unsalted butter
- 1 tsp crystallized minced ginger (optional)
- 1 tbsp powdered sugar
- Finely whirl cookies in food processor or crush with clean hands.
- Mix crumbs in bowl with sugar and minced ginger.
- Add melted butter and whisk until evenly moisturized.
- Transfer crumb mixture onto a glass pie dish (or metal if you don't have one.) and evenly spread over bottom. Press firmly to form a layer that goes up against the sides of the dish.
- Bake for about 8 minutes at 180°C, until slightly darker.
- Peel, seed and slice mango. Whirl in food processor or blender until smooth.
- Press through sieve to remove fibers. Measure 325 g of puree.
- Warm up water in small saucepan and add gelatin sheet with sugar. Stir to dissolve. Do not boil water.
- Add lime juice and mango puree.
- Refrigerate for about 1 hour, until consistency of unbeaten egg white.
- Beat egg whites with vanilla extract until peaks form. Fold in mango mix with a spatula.
- Whip yogurt and add to mixture.
- Turn into pie shell. Refrigerate until firm, about 2-3 hours.
- Top with whipped cream, garnish with mango slices, blueberries and fresh mint.
Tools used: Wooden spatula, whisk, mixing bowl, sieve, glass pie dish.