Mango Chiffon Pie

• 2 large mangos ripe
• 2 packages gelatin, unflavored unflavored
• 3/4 cup sugar
• 1/2 cup water
• 1 tablespoon lime juice or lemon juice
• 2 each egg whites
• 1 cup heavy whipping cream
• 1/2 teaspoon vanilla extract
• 1 each pie shell (9 inch) 9 inch baked
• 1 x whipped cream sweetened
• 1 x mangos slices
• 1 x mint leaves fresh, optional garnish

1. Peel, seed and slice mango.
2. Whirl in food processor or blender until smooth.
3. Press through sieve to remove fibers.
4. Measure 1 1/2 cups.
5. Combine gelatin and sugar in small saucepan.
6. Add water.
7. Cook and stir until sugar and gelatin are dissolved.
8. Add lime juice and mango puree.
9. Refrigerate until consistency of unbeaten egg white, about 1 hour.
10. Beat egg whites until peaks form.
11. Fold in mango mix.
12. Whip cream.
13. Add vanilla and fold into mango mix.
14. Turn into pie shell.
15. Refrigerate until firm, about 2 to 3 hours.
16. To serve, top with whipped cream and sliced mango.
17. Garnish with fresh mint.

mangos ripe, gelatin, sugar, water, lime juice, egg whites, heavy whipping cream, vanilla, pie shell, mint

Taken from recipeland.com/recipe/v/mango-chiffon-pie-6078 (may not work)