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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 4 |
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This is a lovely light, smooth mango cream, an elegant and easy do-ahead dessert for a dinner party. Cooking time is chill time. From Betty Bossi. Ingredients:
2 (500 g) mangoes (or 600g mango flesh- canned is ok) |
1/2 a lemon, juice of |
2 tablespoons white rum (bacardi) |
60 g icing sugar |
100 ml thickened cream |
2 egg whites |
1 pinch salt |
2 tablespoons icing sugar, extra |
Directions:
1. Puree the fruit with the juice, rum and sugar. Sieve and refrigerate for 1/2 hour.
2. Whip the cream and fold into the fruit puree.
3. Beat the egg whites with the salt to stiff peaks. Add extra sugar and beat again briefly; add gently to the puree mix until fully combined.
4. Chill for 1-2 hours before serving.
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