Mango Cream
Serves: 2
Jolie Turcotte
1 January 1970
Based on User reviews:
45
Spice
47
Sweetness
52
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Peel the mangoes and cut them into pieces
2
Place the mango pieces in a medium-sized saucepan with water to cover and cook them over low heat for 10 minutes, or until very tender
3
When cooked, put the mango through a food mill until you have a thick pulp
4
Place the pulp in a small bowl, cover it with plastic wrap, and chill it for 1 hour
5
Meanwhile, whip the cream with an electric mixer or wire whisk, slowly sprinkling in the sugar
6
When the mango pulp is chilled, slowly fold in the sweetened cream, stirring only enough to make sure that the ingredients are well mixed
7
Pour the mango cream into individual sherbet glasses, sprinkle each serving with some of the toasted coconut, garnish with mint, and serve