Ingredients for Mango Cream
- 2 ripe mangoes (about 4 cups of flesh)
- Fresh Lemon Juice
- 1/4 cup granulated sugar + 1 tablespoon granulated sugar
- 2 large egg whites
- Pinch of salt
- Whipping Cream
- Chocolate shavings or curls, for garnish
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How to Make Mango Cream
- Peel 2 ripe mangoes and carefully remove the flesh from the pit.
- Finely dice 1 cup of the mango flesh.
- In a blender or food processor, puree the remaining mango flesh (about 2 cups), 2 tablespoons of lemon juice, and 1/4 cup granulated sugar until smooth.
- In a clean, grease-free bowl, beat 2 large egg whites with a pinch of salt using an electric mixer until soft peaks form.
- Gradually add 1 tablespoon of granulated sugar and continue beating until stiff, glossy peaks form.
- In another bowl, whip 1 cup heavy cream until stiff peaks form.
- Gently fold the beaten egg whites into the whipped cream using a spatula, being careful not to deflate the mixture.
- Gently fold in the mango puree, followed by the diced mango. Mix until just combined.
- Spoon the Mango Cream into serving bowls or individual dessert dishes.
- Refrigerate for at least 30 minutes to allow the flavors to meld and the cream to set.
- Before serving, garnish with chocolate shavings or curls.
- **Variation:** For a zesty twist, substitute 2 tablespoons of freshly squeezed lime juice for the lemon juice.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
173g
Fat
28g
Carbs
15g
