Mango Angel Fluff
This light dessert is delicious served with a raspberry sauce made by puréeing frozen thawed raspberries with a little lemon juice.
INGREDIENTS | YIELDS 12 servings
- 4 pasteurized egg whites
- 1 cup sugar
- 1 tablespoon lemon juice
- 7.5 ounces frozen mangoes, thawed
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla
- 1 cup flaked coconut
Place egg whites in a large bowl; let stand for 30 minutes at room temperature. Add sugar, lemon juice, and mangoes. Beat with a hand mixer until combined, then beat for 15 minutes at high speed, until mixture is thick and triples in volume.
In a medium bowl, beat cream with powdered sugar and vanilla until stiff. Fold into meringue along with coconut.
Rinse a 10-inch ring mold with water and shake out over sink; do not dry mold.
Pour coconut mixture into mold. Cover and freeze until firm.
To unmold, rinse a kitchen towel in hot water and wring out. Place mold on serving plate. Drape hot towel over mold for 10 to 15 seconds to loosen dessert. Remove mold, let stand at room temperature for 15 minutes, slice, and serve with raspberry sauce.
Per Serving
- Calories: 148
- Fat: 6 grams
- Protein: 2 grams
- Carbohydrates: 24 grams
- Cholesterol: 14 milligrams
Pasteurized Egg Whites
When recipes call for raw eggs, you should consider using pasteurized eggs. They are more expensive but worth it. Be sure to watch the expiration date on these eggs and discard them after that date has passed. It does take longer for pasteurized whites to whip, but just keep working; they will fluff up.
