Mango, Raspberry, Peach Chiffon Pie!
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About Mango, Raspberry, Peach Chiffon Pie!
Inspired by the thrill of competition, this Mango, Raspberry, Peach Chiffon Pie is a delightful creation bursting with vibrant flavors and varied textures. The idea was to combine multiple fruits, resulting in a pie that’s as visually stunning as it is delicious.
Every bite brings together the tropical sweetness of mango, the tartness of raspberries, and the juicy freshness of peaches, all set atop a perfectly flaky homemade crust. It’s a show-stopping brunch treat that celebrates the harmony of fresh ingredients and creative flair.
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Recipe Time & More
Ingredients
- 28 oz Dough (total crisp)
- 10 oz Flour (pastry)
- 7 oz Shortening - 7Oz (shortening)
- 3 oz Cold Water
- 1 tbsp Sugar
- 1.5 tsp Salt (or as per taste)
- 1 cup Cranberries (ground)
- 22 oz Filling (total)
- 7 oz Raspberries (frozen)
- 3 oz Peach (frozen)
- 3 oz Mango (frozen)
- 1 tsp Corn Starch (or fruit per fruit)
- 3 tbsp Cold Water (or fruit per fruit)
- 1 tsp Gelatin (or fruit per fruit)
- 3 tbsp Cold Water (or fruit per fruit)
- 1 tsp Lemon Juice (per pan)
- 3 oz Egg Whites (6 sm or med eggs/ (4 lg eggs))
- 3 tbsp Sugar
- 11 oz Whipped Cream (total)
- 8 oz Whipped Cream (heavy)
- 2 oz Granulated Sugar
- 1 lime lime juice (juice)
- 2 lime Lime Zest (Small, zest)
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Instructions
- Add room temperature shortening and flour to mixer to combine
- add salt and sugar to cold water until dissolved completly
- add salt, sugar mix and cranberries to flour in mixer
- mix until the it forms a ball
- refrigerate for 4 hours in a greased bowl and covered with plastic
- pull dough fro refrigerator, flour surface and rolling pin, roll to the desired size, place in pie pan and use fingertips to push dough into each corner and flatten out the bottom
- dock (poke holes) with a fork in the bottom of the pie dough, place a pan of equal size on top to keep the dough from rising
- Bake at 375 degrees F for 10-20 minutes, rotate 1/2 way through the baking process
- pull out and let cool at room tempeture
- whilst baking, thaw the fruit/berries and collect the juice in pans, separate ones for each fruit (if the fruit does not yield much juice than puree the whole fruit and add it to the pan) turn on to medium heat
- Start to whip egg whites until they are at stiff peak stage
- Combine the cornstarch with cold water to make a slurry (thickener) and add to each berry/fruit juice or puree. Continue to cook
- Bloom the Gelatin in cold water and add to each fruit, cook to nape consistency
- Divide the egg whites between the different fruit than fold to combined, pull from the outside to the middle of the bowl
- pour the fruit mix into the crust, use a spatula to level out the layers, and let them set for 30 minutes before adding another layer. refrigerate at least 1 hour before topping with whip cream to prevent sinking into the pie
- For the whip cream add Heavy cream, lime juice, sugar and lime zest into mixer and whip until soft-stiff (personal preference) and pipe onto pie
Recipe Notes
- For gluten free try a parfiat of the filling, keep the different fruit layers seperate for a really nice look and use a piping tip for the whip cream
- Any fruit can be substituted
- Different flours have different ratios so they can be substituted if needed, it will not be exactly the same amount
- making the addition of food coloring to enhance the colors of the layers is not nessassary but can make a difference in presentation
Additional Tips
- For a striking presentation, arrange thin slices of fresh mango and peach in a decorative spiral on top of the chiffon filling just before serving, and scatter a few whole raspberries for extra color and texture.
- If raspberries are particularly tart, toss them with a teaspoon of sugar and let them macerate for 10 minutes before layering them into the pie; this balances the pie’s overall sweetness and prevents pockets of sourness.
- For added intrigue, fold a handful of finely chopped dried cranberries into the chiffon filling to introduce a chewy texture that complements the soft fruits and enhances the tangy flavor profile.
- To prevent a soggy crust, brush the baked pie shell with a thin layer of melted white chocolate and let it set before adding the chiffon filling; this creates a delicious moisture barrier and adds a subtle richness.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 640kcal | Carbohydrates: 131g | Protein: 18g | Fat: 5g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 3g | Sodium: 428mg | Fiber: 4g | Sugar: 32g
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Melissa Neuman
Articles: 15 Comments
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Absolutely mouthwatering! Great share.
Wow, this looks fantastic!
This looks so tasty! Thank you.
This is awesome! Can’t wait to cook it.
This looks so good! Appreciate the share.