Mango Chiffon Pie

Created by pie king Monroe Boston Strause in Los Angeles 1926. Light and fluffy are the keywords here.

An American classic with a thin pie crust, generously filled with a mousse. Usually made with fruit puree. Photo by Chef Joe Minotto.

recipe by Chef Joe Minotto

    Chiffon:
  • 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

 Pie Crust:

  • 125 g digestive or graham type cookies
  • 70 g unsalted butter
  • 1 tsp crystallized minced ginger (optional)
  • 1 tbsp powdered sugar

Topping:

  • Whipped cream

Crust: 

  1. Finely whirl cookies in food processor or crush with clean hands.
  2. Mix crumbs in bowl with sugar and minced ginger.
  3. Add melted butter and whisk until evenly moisturized.
  4. 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.
  5. Bake for about 8 minutes at 180°C, until slightly darker.

Process:

  1. Peel, seed and slice mango. Whirl in food processor or blender until smooth.
  2. Press through sieve to remove fibers. Measure 325 g of puree.
  3. Warm up water in small saucepan and add gelatin sheet with sugar. Stir to dissolve. Do not boil water.
  4. Add lime juice and mango puree.
  5. Refrigerate for about 1 hour, until consistency of unbeaten egg white.
  6. Beat egg whites with vanilla extract until peaks form. Fold in mango mix with a spatula. 
  7. Whip yogurt and add to mixture.
  8. Turn into pie shell. Refrigerate until firm, about 2-3 hours.
  9. Top with whipped cream, garnish with mango slices, blueberries and fresh mint.


Tools used: Wooden spatula, whisk, mixing bowl, sieve, glass pie dish.

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