This recipe is one of my favorite desserts as the basic ingredient is the sweet and yummy mango puree. I got this recipe from a true friend of mine, SM, who is an excellent cook and she never fails to impress me with her crowd-pleasing appetizers and desserts. And whenever I have served this dessert, I have been asked to share the recipe too. So thought I will share it with you all :)
Ingredients for Mango Sorbet:
- 1 cup canned Mango Puree/Pulp
- 2-4 tbsp powdered sugar OR to taste
- 1 egg white
- ½ cup canned Mango Puree/Pulp
- 3tbsp heavy cream
- 2-3 tbsp powdered sugar
To Make Mango Sauce: Using a hand mixer, blend the mango puree/pulp, sugar and cream for 1-2 minutes and refrigerate for 12-24 hours before serving.
Variations: The same mango sauce cane be used on a dollop of ice cream and it does give that extra ‘kick’ to your ice cream :)
A word of caution: Half cooked or uncooked egg is not recommended in general and for pregnant women in particular. Hence I personally do not suggest serving this to pregnant women, since the recipe calls for only double boiling the egg whites. Though uncooked egg whites are often used in mousse and meringues, the US Food & Drug Administration and the Centers for Disease Control and Prevention advise against eating any raw egg in any form. Read more here.
This is my entry for the blog event AFAM, guest hosted by Deepa and Meeta’s Monthly Mingle –Spring is in the Air.
Barbara of WinosAndFoodies is hosting a blog event, A TASTE OF YELLOW, to raise awareness of cancer in connection with the LIVESTRONG DAY and this is my entry towards a good cause. Read more about the event here.