How To make Mango Chiffon Pie
-----PATTI - VDRJ67A
2 lg Mangos :
ripe
2 packages Unflavored gelatin
3/4 cup Sugar
1/2 cup Water
1 tablespoon Lime -OR- lemon juice
2 Egg whites
1 cup Whipping cream
1/2 teaspoon Vanilla
1 9" baked pie shell
Sweetened whipped cream Mango slices Fresh mint (opt granish)
Peel, seed and slice mango. Whirl in food processor or blender until smooth. Press through sieve to remove fibers. Measure 1-1/2 cups. Combine gelatin and sugar in small saucepan. Add water. Cook and stir until sugar and gelatin are dissolved. Add lime juice and mango puree. Refrigerate until consistency of unbeaten egg white, about 1 hour. Beat egg whites until peaks form. Fold in mango mix. Whip cream. Add vanilla and fold into mango mix. Turn into pie shell. Refrigerate until firm, about 2-3 hours. To serve, top with whipped cream and sliced mango. Garnish with fresh mint.
How To make Mango Chiffon Pie's Videos
EASY PEACH MANGO FLOAT
EASY PEACH MANGO FLOAT
1- 300ml can condensed milk
1 cup cream cheese, at room temperature
2 cups cream (all-purpose, or thickened, or heavy), chilled
• Beat together condensed milk, cream cheese, and cream until thick and smooth.
7-10 packs sweet crackers
2 cups sliced mangoes
2 cups sliced canned peaches
1 cup Nata de coco
• Arrange crackers at the bottom of your prepared pan, or container, or cups. Top with sliced mangoes, peaches, nata de coco, and the cream layer.
• Repeat the same process one more more time.
• Chill for at least 8 hours to allow layers to set, and crackers are soaked with fruit juices.
Lilikoi Chiffon Pie | Light And Fluffy | Everyone Loves A Good Pie And This One Will Not Disappoint
Published October 2, 2022
Like the title says, this is the best lilikoi pie you'll ever try. One bite and you'll be hooked. No bakery on Oahu sells this delicious pie. Everyone who tries it absolutely loves this pie.
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Fresh Mango Chiffon Cake with Bakersfield Mango Flavorade and Whippit frosting
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Red Ribbon Mango Supreme - Filipino Mango Chiffon Naked Layer Cake From Scratch | Cooking with Kurt
Learn how to make Red Ribbon's MANGO SUPREME cake from scratch! This Filipino mango chiffon naked layer cake is light, delicious, and refreshing. Enjoy!
RECIPE:
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Equipment needed:
2 half sheet pans (13 x 18)
parchment paper
electric mixer
9-inch metal cake ring
acetate sheet (plastic cake collar)
blender
cake board / cake stand
Ingredients List:
Dry Ingredients:
2 1/4 cups cake flour [254 g]
1 tbsp baking powder [12 g]
1/2 cup sugar [100 g]
1 tsp salt [6 g]
Wet Ingredients:
8 egg yolks (egg whites will be used for meringue mixture) [160 g]
1/2 cup canola oil [120 mL]
3/4 cup water [180 mL]
1 tsp finely grated lemon zest [2 g]
1 tsp finely grated orange zest [2 g]
1 tsp vanilla extract [5 mL]
Meringue:
8 egg whites [240 g]
1 teaspoon cream of tartar [3.4 g]
3/4 cup white sugar [150 g]
Frosting:
8 oz cream cheese (cold) [226 g]
2 cups heavy cream (cold) [474 mL]
1/2 cup sugar [100 g]
2 teaspoon vanilla extract [10 mL]
1 tsp finely grated lemon zest [2 g]
1 tsp finely grated orange zest [2 g]
Mango Puree / Topping / Filling:
5 fresh ripe mangoes, (can substitute with about 5 cups frozen mangoes) [800 g]
1/4 + 1/4 cup sugar [50 g + 50 g]
1 tablespoon cornstarch [7.5 g]
2/3 cup water [158 mL]
1 maraschino cherry (optional for decoration)
NOTE: The acetate sheet should be cut about 30 long, not 12 long as it says in video. Sorry about that!
Alternative Buttercream Frosting Recipe (Swiss Meringue Buttercream Frosting):
This is more stable, and will hold at room temperature in the summer or in warmer climates, like the Philippines! Use this frosting recipe if heavy cream / thick cream is not available.
Ingredients:
5 egg whites [150 g]
1.5 cups sugar [300 g]
1 lb unsalted butter [454 g]
2 tsp vanilla extract [10 mL]
1 tsp finely grated lemon zest [2 g]
1 tsp finely grated orange zest [2 g]
Procedure:
- Whisk together 5 egg whites and 1.5 cups of sugar in a glass or stainless steel bowl.
- Then heat in a low heat water bath while continuing to whisk, till the sugar is dissolved (when it feels sticky to touch, and you hardly feel the grains of sugar anymore).
- Take it off water bath. And using an electric mixer, beat this mixture until it is glossy and stiff peaks form. Let it cool down to room temperature.
- When it is back to room temperature, continue beating and slowly add 1 lb of room temperature (unsalted) butter a little at a time (I slice them into 1 or 2 tablespoon size cubes).
- When the butter is fully mixed in, add 2 tsp of vanilla extract, 1 tsp lemon zest, and 1 tsp orange zest, and mix until smooth.
- Continue to assemble cake like in the video.
Easy No Bake Mango Cheesecake
The mago cheesecake recipe (15cm round pan)
* Cookie Base
80g cookies (3oz)
40g melted butter (3 tbsp)
* Cream cheese filling
200g cream cheese (7oz)
50g sugar (4 tbsp)
1 tsp vanilla extract
50g yogurt (3.5 tbsp)
150g mango puree (1 cup)
2 tsp gelatine (6g)
2 tbsp cold water
bloom 5 minutes and microwave 15 seconds
100ml heavy cream (1/2 cup)
20g sugar (1.5 tbsp)
* Mango jelly
1.5 tsp powdered gelatine (4g)
60ml cold water (4 tbsp)
12g sugar (1 tbsp)
120g mango puree (3/4 cup)
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Homemade Mango chiffon cake with Whippit Frosting | Mango chiffon cake Recipe | Soft & Moist Cake
Mango Cake Recipe
Ingredients
CAKE MIXTURE
1 & 1/2 cup - Cake flour
1 tsp.- Baking powder
1/4 tsp.- Salt
1/2 cup - White sugar
3/4 cup - Water
1/4 cup - Vegetable oil
4 pcs.- Large Egg yolks
1/2 cup - Mango Puree
MERINGUE
4 pcs. Large Egg whites
1/4 tsp.- Cream of Tartar
1/4 cup - White Sugar
ICING MIXTURE
1 cup - Whipping cream (whippit)
1/3 cup - Cold milk
3 pcs Mangoes - (Cut into cubes for toppings)
Baking hours: 40-50 minutes at 170°c (338 F)
Cake molder used: 8x3 inches Round Pan
#mango #cake #chiffon #whippedcream #chiffoncake #spongecake #mangorecipe #mangocake #mangocakerecipe #cakerecipe #icingcake #whippit #bakersfield #homemade
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