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Lilikoi Mango Chiffon Squares

Featured in the July 2015 Hookui.

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Ingredients:

Lilikoi Mango Chiffon Squares

  • 2 sticks (1/2 pound) unsalted butter, softened
  • 1 1/3 cups sugar, divided
  • 2 cups flour
  • 1 block (8 ounces) cream cheese, softened
  • 1 teaspoon vanilla
  • 1 container (8 ounces) whipped topping
  • 8 eggs, separated
  • 1/2 teaspoon salt
  • 1/2 cup lilikoi puree
  • 1/2 cup mango puree
  • 2 packets (.25 ounces each) unflavored gelatin, softened in 1/2 cup hot water
  • 1 teaspoon cream of tartar

Directions:

  1. Preheat oven to 350°F, lightly grease a 9 x 13 inch pan.
  2. Cream butter and 1/3 cup sugar together; add flour and mix.
  3. Press into pan and bake for 20 minutes or until golden brown.
  4. Let cool.
  5. In a large mixing bowl, combine cream cheese, 1/2 cup sugar, and vanilla.
  6. Fold in whipped topping and spread on cooled crust.
  7. In a saucepan, combine yolks, remaining sugar, salt, lilikoi and mango puree, and gelatin.
  8. Over medium heat, cook until thickened, stirring frequently.
  9. Let cool.
  10. In a bowl, beat egg whites with cream of tartar to form stiff peaks.
  11. Fold into lilikoi mixture and layer on top of cream cheese.
  12. Refrigerate overnight.

Makes about 24 squares.

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