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
AMAZING Mango Cake with Mango Frosting with REAL Mango!! Easy & Delicious!
GET THE RECIPE:
If you love mangos, this light and fluffy mango cake is for you! This simple fruit cake is made with delicate sponge cake, filled with real mango puree and frosted with the most amazing mango frosting. This frosting is a version of my popular 'Berry Whipped Cream Frosting' and you will want to eat it by the spoonful! Every bite of this cake just melts in your mouth! Perfect for any occasion or just because!
Mango Mousse Cake:
Berry Whipped Cream Frosting:
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NO BAKE MANGO CHIFFON CAKE WITH WHIP CREAM FROSTING
#NoBake #NoOven #ChiffonCake
Steam for 35minutes low heat.
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No bake recipe
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Easy recipe
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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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Mango Passion Fruit Mousse Cake
The mango and passion fruit mousse cake recipe (the final cake is 16cm diameter x 4.5cm height)
* Almond dacquoise (almond sponge)
2 egg whites
40g sugar
15g almond powder (almond flour)
15g all purpose flour
1 tsp vanilla extract
2 tsp melted unsalted butter
* Mango passion fruit mousse
30g passion fruit juice (without seeds)
70g mango puree
10g sugar
25g white chocolate
1 gelatine sheet (1.5g)
100g heavy cream (35%)
10g powdered sugar
* Passion fruit jelly
80g passion fruit (including seeds)
20g sugar
1-2 tbsp water
a pinch of salt
1 gelatine sheet (1.5g)
* Diplomat cream filling
2 egg yolks
25g sugar
1 tsp vanilla paste
15g all purpose flour
150ml hot milk (70C)
2 gelatine sheets (3g)
200g heavy cream (35%)
10g powdered sugar
* Mirror glaze
80g sugar
80g water
80g glucose syrup
60g condendes milk
60g white chocolate
3 gelatine sheets (5g)
yellow food color
* Chocolate for decoration : 80-100g, extra passion fruit and mangos for decoration
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Mango Peach Pie Recipe
Mango-Peach Pie Recipe
Mango peach pie is a dessert made of puff-pastry filled with mangoes and peaches. Instead of baking this I deep-fry the puff-pastry until golden brown just like every Filipino favorite fast food that popularized this delicious dessert mango-peach pie. This dessert is perfect for your family, friends merienda(snack) and dessert. Now you can do this at your own home.
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Mango-Peach Pie Recipe
Crust Ingredients:
2 ¼ cup all-purpose flour
¼ cup cold butter, cut into cubes
½ cup cold water
½ tsp salt
2 tbsp sugar
1 egg
Cooking oil (for deep-frying) mango peach hand pies
Mango-Peach Filling Ingredients
1 cup ripe mangoes, cubed
1 cup peaches, cubed
3 to 4 tbsp sugar (add more sugar if the mangoes are not too sweet)
2 tbsp cornstarch + 1 tbsp water
1 tbsp lemon juice (optional)
For Finishing:
1 egg+ 1 tbsp water (beat together) for egg wash
Procedure
1. In a pan combine cubes of mangoes and peaches. Mix for 2 minutes in medium heat. Add sugar and lemon juice. Mix well. Cook until a little bit mushy like a jam but still has chunks on it.
2. Mix in cornstarch dissolve in water. Stir well until thick. Remove from heat. Transfer to a bowl and let it cool.
3. In a mixing bowl mix together flour, salt and sugar. Add butter. Cut butter to flour with fork or your clean hands. Mix the dough until you form a coarse crumbs. Add egg and mix until just combined. Add cold water and mix until pastry dough form. Cover or wrap it in plastic wrap and chill for 30 minutes or so.
4. Rolled dough in a floured board for about 2 mm thick. Cut into big square then divide it into four little square shape or disk shape.
5. Fill with a tablespoon of mango-peach filling. Fold and seal edges using a fork. Then brush both sides with egg wash.
6. Deep- fry mango-peach pie in a heated oil until golden brown. Drain in paper towel to remove excess oil. Serve hot.
Enjoy!
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