Mango Chiffon Pie

5 cups mango slices, half-ripe
1/2 cup sugar
3 eggs, separated
3 Tbsp water
1/4 cup sugar
2 tsp gelatin, unflavored
3 Tbsp cold water
1 Tbsp lemon juice
1/4 cup sugar
9-inch pastry shell, baked

Combine mango slices and sugar. Let stand 20 minutes.

Cook over low heat until tender. Cool.

Put through sieve or puree in blender.

In a sauce pan beat egg yolk slightly. Add water and sugar. Cook over low heat until thickened.

Soak gelatin in water. Stir into hot mixture until dissolved. Add lemon juice and mango sauce. Blend in.

Refrigerate until slightly set.

Beat egg whites until foamy. Gradually beat in sugar until stiff. Fold into mango mixture. Pour into pastry shell.

Chill until firm.