Recipe: Chef Kevin's Lemon Chiffon Pie
It's light, it's airy, it's silky, and you're going to love it!
Kardea Brown's Mango Chiffon Pie | Delicious Miss Brown | Food Network
Kardea transports her guests to a tropical place with this smooth, fruity and velvety pie!
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
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Mango Chiffon Pie
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 3 hr (includes cooling and chilling times)
Active: 30 min
Yield: 8 servings
Ingredients
13 graham cracker sheets
1/2 cup toasted sweetened coconut flakes
1/2 teaspoon kosher salt
1/2 cup unsalted butter, melted
One 1/4-ounce packet unflavored gelatin
1 1/2 cups fresh or frozen mango chunks (thawed, if frozen)
1/2 cup mango nectar
2 tablespoons fresh lemon juice
1 cup granulated sugar
4 large eggs, separated (see Cook’s Note)
1/4 teaspoon cream of tartar
1 cup heavy whipping cream
1/4 cup powdered sugar
1/2 teaspoon pure vanilla extract
Directions
Special equipment: a 10-inch deep-dish pie plate
Preheat the oven to 350 degrees F.
Pulse the graham crackers, coconut flakes and salt in a food processor until the crackers are crushed. Add the melted butter and pulse until combined. Press the crust into a 10-inch deep-dish pie plate. Bake until golden brown, about 12 minutes. Remove from the oven and let cool.
Meanwhile, sprinkle the gelatin over 1/4 cup water in a medium heatproof bowl and let soften 5 minutes. Blend the mango, mango nectar and lemon juice in a blender until smooth. Add to the softened gelatin with 1/2 cup of the granulated sugar and all the egg yolks. Whisk until smooth.
Place the bowl over a medium saucepan of simmering water (do not let the bowl touch the water). Cook, stirring constantly, until the mixture thickens and coats the back of a wooden spoon, 5 to 8 minutes. Refrigerate, stirring occasionally, until the mixture has slightly thickened and cooled, about 30 minutes.
Beat the egg whites in a medium bowl with an electric mixer on medium-high speed until soft peaks form. Slowly add the remaining 1/2 cup granulated sugar and cream of tartar and beat until stiff peaks form. Fold the egg whites into the mango mixture in 3 additions, waiting until each addition is incorporated before adding the next. Pour the filling into the prepared crust and refrigerate until set, about 2 hours.
Beat the cream, powdered sugar and vanilla in a large bowl with an electric mixer on medium-high speed until stiff peaks form. Dollop onto the center of the pie. Refrigerate until ready to serve.
Cook’s Note
Use pasteurized eggs for food safety.
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Kardea Brown's Mango Chiffon Pie | Delicious Miss Brown | Food Network
Mango Pie Recipe ???????????????? w/ Frozen Mangoes???????????? Old-Fashioned Pie, similar to Peach Pie ????????????
My mango pie recipe is easy and delicious! Made with frozen mangoes, this pie is reminiscent of peach pie, so it's perfect if you want something different that still has that old fashioned southern style dessert feel. Cornstarch is used to thicken the filling, not gelatin, so it's good for those looking for a recipe without gelatin, too. This dessert would definitely be a conversation-started, so it would be a great way to switch things up for Thanksgiving, Christmas, Easter, Mother's Day, or any day. If you want to learn how to make mango pie, the first recipe in my annual Thanksgiving pie series, then this video is for you!
Honestly, this mango pie was amazing! As I expected, it reminded me of peach pie. Although it definitely tasted like mango, the mango flavor was not as strong as I was expecting: I think it was because some of the frozen mango wasn't as ripe as it could have been. When you make this recipe, be sure that your mangoes, whether fresh or frozen, are as ripe as possible.
I also thought that the lemon flavor came through a bit stronger than I was expecting. Once again, I think it was because the mango flavor was not as strong as I was expecting. However, in spite of my criticisms, this pie had a very nice fruity flavor that went very well with vanilla ice cream. In fact, unlike my other pies, I felt that ice cream made this pie even better. If you make this pie, you definitely need to put some ice cream on it.
Although this pie was a big success, one thing I might do differently next time is use a little less cornstarch: I noticed a few places where bits of cornstarch pooled on the bottom. This wasn't a big deal, but it might be something to experiment with next time.
In spite of my criticisms, this mango pie recipe with frozen mangoes was easy and delicious. If you like peach pie but you want something different, this pie is for you. This is the first video in my annual Thanksgiving pie recipe series, so stay tuned for more!????????????????????????????????
Mango Pie Recipe with Frozen Mangoes Ingredients
24 oz frozen mango chunks (680g)
3/4 cup white sugar (160g)
1/2 cup water
3 Tablespoons cornstarch (30g)
1 Tablespoon lemon juice
1 teaspoon lemon zest
1/4 teaspoon cinnamon
1/8 teaspoon salt
2 9-inch pie crusts
For the Sugar Sprinkle:
1 Tablespoon white sugar
1 Tablespoon light brown sugar
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How to make Mango Chiffon Cake | p80.lang may 2pcs 7x3 kanang chiffon cake | Bonggolto | vlog27
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How to make Mango Chiffon Cake
Ingredients:
2 cups cake flour
6 eggyolks
1/2 cup sugar
1/2 cup vegetable oil
1/2 cup water
1 tbsp baking powder
1/4 tsp salt
1 tbsp mango powder i used tang
1/2 tsp vanilla
for meringue:
6 egg whites
1/4 tsp cream of tartar
1/2 cup sugar
No Bake Mango Cheesecake
Happy New Year my lovely darlings! I hope we all have an amazing and wonderful year ahead. Today, I will share a very refreshing recipe, a No Bake Mango Cheesecake. So easy to make.
Here's what you'll need:
CRUST:
1 cup crushed graham crackers (125g)
1/3 cup melted butter (70g)
For the filling:
450g cream cheese (softened)
1/2 cup sweetened condensed milk (125ml)
1 tsp vanilla extract (5ml)
2 tbsp lemon juice (30ml)
1/2 cup canned mango puree (125ml)
1 cup whipping cream (250ml)
1 tablespoon of gelatin
1/3 cup cold water(80ml)
Topping:
5 tablespoons of canned mango puree
Whipped cream topping:
1 cup whipping cream (250ml)
1 tablespoon icing sugar (10g)
Fresh mangoes
Pan size is 6x4 inches (loose base)
I hope you will enjoy this recipe. Let me know and comment down below. Don't forget to click the bell button for you to be notified every time I upload new recipes. Thank you all my darling lovelies! Sending you all the love and positive vibes~ Weng ????????????
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Lemon Chiffon Pie
No act of love, however small, is ever wasted
Easy cooking for busy families
This easy recipe is below:
1-8 oz block of softened cream cheese
1-small size instant pudding of your choice
1 cup milk
1 8 oz container of whipped topping, thawed
In a mixing bowl cream the cream cheese. Add the pudding mix and mix until combined. Gradually add the milk until all is combined. Fold in the 8 oz of thawed whipped topping. Add to your graham crust pie shell. Refrigerate 3 to 4 hours before serving.
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