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Mango Mousse Pie

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.8861
Energy (kCal)1808.392
Carbohydrates (g)123.8693
Total fats (g)147.7382
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oven to 350ºF. Position rack in lowest position. | 2. Spread butter evenly over bottom & up sides of a glass 9 inch pie plate. | 3. Sprinkle coconut over bottom & up sides of baking dish, pressing into the butter to form a shell. | 4. Bake for 13 minutes or until rim is lightly browned (center & sides will just be turing golden brown). Remove from oven & cool completely. | 5. Place mango in blender or food processor & puree until very smooth. There should be 2 cups of puree. Pour in a large bowl & stir in orange juice. | 6. In a 1 cup glass measure, add 2 tablespoons cold water. Sprinkle gelatin over water & let soften for 2 minutes then stir. Heat in microwave 10-15 seconds to dissolve gelatin. Stir, set aside to cool for 5 minutes. | 7. In a small bowl, whip cream with sugar until stiff. | 8. Add gelatin to mango mixture; stir well. Gently fold in whipped cream till no white streaks remain. | 9. Pour filling into cooled crust. Garnish with toasted coconut if desired. (see cook's notes). | 10. Refrigerate 4 hours or overnight. | 11. **Cooks note: if desired, measure out 1/3 cup of the coconut for garnish. Spread it in another pan & bake for 6 minutes, stirring once or twice or until browned. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 3 tablespoons unsalted softened 305.442 0.0256 0.3621 34.5529
    coconut 2 2/3 cups sweetened flaked 755.2 32.4907 7.104 71.4453
    mango 2 ripe peeled pitted cubed - - - -
    orange juice 1/4 cup 27.9 6.4479999999999995 0.434 0.124
    cold water 2 tablespoons 0.0 0.0 0.0 0.0
    gelatin 1 package unflavored 323.85 76.925 6.63 0.0
    cream 1/2 cup whipped 396.0 7.98 4.356 41.61600000000001
    confectioner ' sugar 1 1/2 1/2 - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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