Mangoes are the most beautiful color! Here’s a different pie with the lovely fruit to serve as the dessert after a spicy Mexican meal. It’s like a Mexican pavlova!
Mango Angel Pie
3 ripe mangoes, peeled and pitted
1 can sweetened condensed milk (not evaporated milk)
1-1/2 teaspoons unflavored gelatin
1/2 cup fresh lime juice
2 drops almond extract
1/2 cup heavy cream, whipped
4 egg whites, at room temperature
3/4 cup plus 2 Tablespoons superfine sugar
1 teaspoon distilled white vinegar
1 teaspoon vanilla
Mango slices, for garnish
1. Puree mangoes in blender or food processor. Press puree through a fine-mesh sieve into medium bowl; whisk in condensed milk. Soften gelatin in lime juice in small saucepan. Heat over low heat until gelatin dissolves. Stir gelatin mixture and almond extract into mango mixture. Fold in whipped cream. Refrigerate, covered, overnight.
2. Heat oven to 275 degrees. Beat egg whites in medium bowl until soft peaks form. Gradually beat in sugar; beat at high speed until sugar dissolves and meringue is stiff. Beat in vinegar and vanilla. Spoon mixture into greased 9-inch pie plate, spreading mixture up sides to form shell. Bake until golden brown and slightly dry, about 1 hour. Cool completely in pan, on wire rack.
3. At serving time, spoon filling into meringue shell. Garnish with mango slices and serve. Serves 8-10.