2 c. milk
1/2 c. granulated sugar
1 tbsp. butter
3 eggs, separated
1 packet unflavored gelatin, softened with 3 tbsp. water
1 tsp. vanilla extract
1 c. heavy whipping cream
1 mango peeled & finely chopped
1 9" pie crust, baked

Place milk and sugar in a medium size saucepan, bring to a boil, reduce heat and stir until sugar is dissolved. Add butter.

In a separate small bowl beat egg yolks and add a few tablespoons of the hot milk mixture to egg yolks, then stir egg mixture into saucepan with remaining milk and sugar. Stir over low heat until slightly thickened. Add gelatin and stir until gelatin is completely dissolved.

Remove from heat and add vanilla extract. Cool mixture over ice until thickened to texture of egg whites.

Whip egg whites in a deep bowl until soft peaks are formed. In a separate small bowl, whip cream until thick. Mix finely chopped mango into the thickened milk mixture. Now gently fold in the whipping cream, then the egg whites. Make sure whites are thoroughly combined with the mango-milk mixture. Pour into baked pie shell and chill until well set for about 6 hours or overnight. Makes one 9 inch pie. Serving size: Me or 6 normal people.