Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Mango | 1 cup diced (165g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 6 cups semi ripe mangos
- 11/2 cups water
- 4 eggs, separated
- 11/2 - 2 cups sugar
- 1 tbsp gelatin
- 1/4 cup cold water
- lemon juice
- whipping cream
- 9" graham cracker pie shell
- =
Directions
Prepare a 9" graham cracker pie crust. Set aside. Mix 6 cups sliced semi-ripe mangos with 1 1/2 cups water. Cook until soft. Add 1 1/2-2 cups sugar and cook 5 minutes more. Cool. Strain mango mixture. Take 2/3 cup strained mango and add to 4 lightly beaten egg yolks. Stir in 1/4 cup sugar and cook in top of double boiler over hot water until it thickens. Stir in 1 tbsp. gelatin that has been softened in 1/4 cup cold water. Cook stirring until thick. Remove from heat and add lemon juice. Cool. Beat egg white until stiff, then fold into mango mixture. Pour into pie shell and chill. Serve with whipped cream.