Orange-mango chiffon pie

Preheat the oven to 350 degrees F. Boil the orange-mango juice in a small saucepan over medium-high heat until it has reduced to about 1 cup (takes about 20 minutes). Remove from heat and set aside.

Make the crust: In a large bowl, combine the graham cracker crumbs and the margarine together. Press evenly on bottom and sides of a 10” pie plate. Bake for 10 minutes, then cool completely on a wire rack.

Put the lemon juice in a small bowl. Sprinkle with gelatin and let it soften about 10 minutes. Meanwhile, whisk together the yolks, 1/2 cup sugar, the juice reduction, and the lemon zest in a medium saucepan. Cook over medium-low heat, stirring constantly, until thickened (may take 10-15 minutes). Do not boil. Remove from heat. Add the gelatin mixture, and whisk until the gelatin has dissolved completely.

Transfer the gelatin mixture to a large bowl. Refrigerate, stirring occasionally, until cool and thick enough to hold a ribbon on its surface (approximately 30 minutes).

Put the egg whites and the cream of tartar into the bowl of an electric mixer. Beat at medium-high speed until soft peaks form. Gradually add the remaining 1/4 cup of sugar; beat until stiff but not dry peaks form. Fold the egg-white mixture into the gelatin mixture in 3 batches, folding until just combined after each addition. Pour into the cooled crust. Refrigerate until set, at least 2 hours, before serving.