Mango Dessert Recipe
Ingredients
| Ripe mango | 1 | |
| Lemon juice | 1 Tablespoon | |
| 225 g - 8 oz raspberries | ||
| Caster sugar, just enough to taste | ||
| Egg whites | 2 | |
| 150 ml - 5 fl oz whipping cream | ||
Directions
Peel the mango and cut away the flesh from the centre stone and place in a bowl.
Sprinkle over the lemon juice.
Set aside a few raspberries for decoration and add the remainder to the mango and puree together in a processor.
Continue until smooth and press through a sieve into a large bowl and sweeten to taste.
Whisk the egg whites stiffly and then whip the cream into soft peaks, fold them both gently into the fruit puree.
When well blended spoon into tall glasses, cover with cling film and chill.
Serve decorated with the reserved raspberries.
Sprinkle over the lemon juice.
Set aside a few raspberries for decoration and add the remainder to the mango and puree together in a processor.
Continue until smooth and press through a sieve into a large bowl and sweeten to taste.
Whisk the egg whites stiffly and then whip the cream into soft peaks, fold them both gently into the fruit puree.
When well blended spoon into tall glasses, cover with cling film and chill.
Serve decorated with the reserved raspberries.
Chef
