Ginger Mango Pineapple Pie

Crust

 * 1 cup digestive biscuit crumbs
 * 1 tbsp brown sugar
 * ½ tsp ground ginger
 * 2 tbsp melted butter

Filling

 * 1 mango
 * 1 can (14 oz) pineapple tidbits
 * 2 tbsp lemon juice
 * 1 tsp grated lemon rind
 * 1 tsp grated fresh ginger
 * ¼ cup sugar
 * 1 envelope unflavored gelatin
 * 2 egg whites
 * ½ cup whipping cream

Crust

 * 1) Mix together biscuit crumbs, sugar and ginger.
 * 2) Drizzle melted butter over mixture and toss with a fork.
 * 3) Press into 9" pie pan.
 * 4) Bake at 350°F for 10 minutes.

Filling

 * 1) Peel mango and cut into chunks.
 * 2) Drain pineapple, reserving juice and a few chunks.
 * 3) Process mango and pineapple in a blender or food processor until smooth.
 * 4) Add lemon juice and rind, ginger and enough of reserved juice to make 2 cups of fruit mixture.
 * 5) Cook fruit mixture until hot but not boiling.
 * 6) Mix 2 tbsp sugar and gelatin and add to fruit.
 * 7) Stir until dissolved.
 * 8) Chill until consistency of thick custard, about 40 minutes.
 * 9) Beat egg whites until soft peaks form.
 * 10) Gradually beat in remaining sugar and beat until stiff.
 * 11) Beat cream until stiff.
 * 12) Fold all but ⅓ cup of cream into egg whites.
 * 13) With electric mixer, beat fruit mixture for 2 minutes.
 * 14) Stir in ¼ of egg whites, then fold in remainder.
 * 15) Spoon into crust and smooth.
 * 16) Pipe reserved cream around edges and garnish with reserved pineapple chunks.
 * 17) Chill until firm.