As I wandered through the vibrant markets of Southeast Asia, the air filled with the tantalizing scents of ripe mangoes and the sweet aroma of coconut. It was there I discovered the perfect harmony of flavors that inspired this dessert—a light and airy chiffon pie that captures the essence of tropical bliss. This Exotic Mango Coconut Chiffon Pie is not only visually stunning but also a delightful treat for your taste buds, making it perfect for any occasion.

Ingredients

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ½ cup unsweetened shredded coconut
  • ½ cup unsalted butter, melted
  • 2 tablespoons sugar

For the Mango Coconut Filling:

  • 1 cup fresh mango puree (about 2 ripe mangoes)
  • 1 cup coconut milk
  • ½ cup sugar
  • 2 teaspoons agar-agar powder (or gelatin for non-vegan option)
  • 3 large eggs, separated
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream

For the Topping:

  • 1 cup fresh mango slices
  • ¼ cup toasted coconut flakes
  • Mint leaves, for garnish (optional)

Instructions

To make the crust, preheat your oven to 350°F (175°C). In a bowl, combine the graham cracker crumbs, shredded coconut, melted butter, and sugar. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then let it cool completely.

For the filling, start by preparing the mango puree. Peel and chop the ripe mangoes, then blend them in a food processor until smooth. Set aside. In a small saucepan, combine the coconut milk, sugar, and agar-agar powder. Heat over medium heat, stirring until the sugar dissolves and the mixture comes to a gentle boil. Remove from heat and let it cool slightly.

In a separate bowl, whisk the egg yolks and salt together until pale. Gradually pour the warm coconut mixture into the egg yolks, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens slightly. Remove from heat, then stir in the mango puree and vanilla extract. Let this mixture cool to room temperature.

In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cooled mango mixture. In another bowl, whip the heavy cream until soft peaks form. Carefully fold the whipped cream into the mango filling until well combined.

Pour the filling into the cooled crust and spread it evenly. Refrigerate for at least 4 hours or until set.

Before serving, arrange fresh mango slices on top of the pie and sprinkle with toasted coconut flakes. Garnish with mint leaves if desired. Slice and serve this refreshing pie, and watch your guests’ faces light up with joy as they take their first bites of tropical paradise!

Indulge in this Exotic Mango Coconut Chiffon Pie, and let it transport you to the sun-kissed shores of Southeast Asia with every delightful mouthful.