I love mangoes in any form. Back in India, during Mangoes season there used to be a competition between me, my mom and my grand-mom, about who eats maximum number of mangoes per day. We even used to select the ripe mango before the other got up and hide it in a safe place 🙂 It all seems so silly when I think of it now, but it is those silly moments I enjoyed the most 🙂
When my mom was first diagnosed diabetic, the first question she asked the doctor was, “Can I eat Mangoes?” And the doc answered, of-course you can eat mangoes, one or two pieces per day, or at the maximum 1 per day, and seeing the confused expression on my mom’s face he asked how many she ate per day, and she coolly replied around 6 to 8. I can still remember the face of the doctor, with his jaw dropped.
Yeah we used to eat around 6 to 8 and sometimes 10 mangoes per day, skipping lunch and dinner. That is the love we have for this particular fruit.
After coming to Germany I always missed them. The mangoes we get here do not have the taste of the mangoes in India.
Whenever I crave for mangoes I get the canned ones in Indian store. Well, something is better than nothing 🙂
Coming to the recipe, I made this when my friends visited us for dinner, and it was a huge hit. Luckily I made extra portions, because most of them ended up having two portions.
What you need :
Mango Pulp : 500 gms ( I used canned, you can even used fresh mangoes)
Egg whites : 4
Cream : 500 ml ( I used 38% fat cream)
Gelatin leaves : 4
Powdered Sugar : 1 cup
Lemon Juice : extracted from 2
Mango pieces and raspberries to decorate
- If using fresh mangoes, puree the mango cubes in a blender along with sugar and lime juice, or if using canned pulp, mix together mango pulp, sugar and lime juice well. Keep aside.
- Beat egg whites until stiff peaks form.
- In another bowl beat cream till soft peaks form and is fluffy.( Before whipping, it is better you put the bowl and cream in freezer for 5 mins)
- Soak gelatin leaves in cold water. Heat 2 to 3 tablespoons of water, squeeze gelatin leaves and dissolve them in hot water and add it to the mango mixture.
- Add cream to the mango mixture and mix gently. Then add egg whites to this and fold till well combined.
- Pour this into a dish and and refrigerate for at least 4 to 5 hours. Alternatively you can even spoon the mix into individual cups or glasses and refrigerate.
- Serve chilled and enjoy !!
Utterly Heavenly. It a treat especially for a Mango lover like me.
Make sure you have extra portions, because I can ensure you no one can stop having just one portion. 🙂