Mango Mousse Pie

Name: Mango Mousse Pie
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 8
Cuisine: Global
Ingredients: 3 teaspoons powdered gelatin, bloomed in 1 ounce cold water; 142 grams granulated sugar; 454 grams heavy cream, whipped to soft peaks and chilled; 369 grams strained mango puree (made from fresh or frozen blended mangoes or store-bought puree)

Mango Mousse Pie might be just the dessert you are searching for. Watching your figure? This gluten free recipe has 296 calories, 3g of protein, and 21g of fat per serving. This recipe serves 8. From preparation to the plate, this recipe takes around 4 hours. Head to the store and pick up powdered gelatin, granulated sugar, heavy cream, and a few other things to make it today. how to make quick mango mousse, Mango Mousse, and Couscous Mango Mousse.

Instructions

Adjust oven rack to lower middle position and preheat oven to 425°F. When oven is ready, line chilled pie shell with foil or parchment paper and fill with weights (I reuse dried beans for this), and bake on the lowest rack of the oven for 15 minutes.

Ingredients you will need

Dried Beans

Pie Crust

Equipment you will use

Baking Paper

Oven

Aluminum Foil

Remove weights and liner, turn pie, and bake until the bottom crust is a light golden brown, about 10 minutes more.

Ingredients you will need

Crust

Equipment you will use

Oven

Remove pie shell from oven and allow to cool completely.

Ingredients you will need

Pie Crust

Equipment you will use

Oven

Set up an ice bath large enough to accommodate a small saucepan. Bloom gelatin in cold water by stirring it together and allowing to sit for 5 minutes. In a small saucepan, combine 1/2 mango puree and sugar and stir over low heat until the sugar dissolves completely and mixture is hot to the touch.

Ingredients you will need

Mango Puree