Mango Chiffon Cake

Prepare the dough and let it rest in a form

Make the filling: In a pan, mix together the sugar, gelatin, and mango

Cook over low heat, stirring constantly until it thickens

Remove from heat, blend in a blender and return to the pan

Place the pan on a bowl with water and ice or refrigerate, stirring occasionally until it starts to thicken

Add lemon juice

Beat the egg whites until stiff, add sugar 1 tablespoon at a time, beating until stiff peaks form

Fold in the mango mixture carefully

Combine with the biscuit dough and refrigerate for several hours or overnight

Serves 8 people

Note: If it becomes too thick when removed from heat, let the bowl cool and add egg whites.