Frozen Mango Meringue
Light and tangy, this dessert is quick to make and dreamy to eat!
Servings: 8 people
Ingredients
- 2 eggs whites, room temperature
- 250 g white sugar
- 250 g mango flesh (1-2 mangoes, depending on their size)
- 1 tbsp lime juice
- zest from 1 lime
- 1 tsp vanilla paste
Instructions
- Puree the mango flesh with the lime juice.
- Pour the mango puree, together with the egg whites, sugar, lime zest and vanilla into a clean, dry bowl of an electric mixer fitted with a whisk attachment.
- Beat at maximum speed for 6-8 minutes until light and fluffy and the sugar has dissolved completely. If you rub a little of the mixture between your fingertips, you should not feel any grittiness. If you do, beat the mixture a little longer.
- Spoon the mixture into a 1 L (or 2 x 500 ml for easier storage) containers, tapping their bases onto the bench top to even out the mixture, then freeze them for at least 4 hours.
- Scoop out the frozen meringue with an ice cream scoop into small bowls
Notes
The frozen mango will keep in an airtight container for up to a month.