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Ингредиенты
- 6 x Egg whites 6
- 1 c. Sugar 250 mL
- 1 tsp Vanilla 5 mL
- 1 Tbsp. White vinegar 15 mL
- 2 x Mangoes 2
- 1/2 c. Yogurt cheese or possibly whipping cream 125 mL
- 2 Tbsp. Icing sugar 25 mL
- 2 Tbsp. Orange liqueur 25 mL
- Â Â Fruit for decoration
- 1 sprg fresh mint
- Â Â Edible flowers
Инструкции
- Beat egg whites till light. Add in sugar gradually and beat till hard. Beat in vanilla. Beat in vinegar.
- Outline a 9"/24 cm circle on parchment paper and place on a baking sheet.
- Spoon egg white into the circle. Bake in a preheated 250F/150C oven for 1 to 2 hrs or possibly till just beginning to brown lightly. Remove from oven and cold. (Freeze if not using immediately.) Meringue should be crusty on the outside but soft inside.
- Peel mangoes, reserve half of one for garnish. Dice remaining fruit and puree. Place puree in a saucepan and cook, stirring constantly, till reduced to about 1 c./250 mL and is very thick. Chill.
- Combine yogurt cheese with sugar and orange liqueur. (Or possibly whip cream with sugar and orange liqueur.) Reserve.
- Just before serving, spread mango puree over meringue. Then spread yogurt or possibly cream mix over meringue. Arrange fruit on top. Place mint sprigs and edible flowers on fruit.
- NOTE: To make yogurt cheese, spoon a 750 mL container of 1% yogurt (or possibly whatever natural yogurt you prefer) into a strainer lined with cheesecloth which you have set over a bowl. Cover with plastic wrap and allow yogurt to drain three hrs to overnight.
- NOTES : Makes 6 to 8 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 624g | |
| Calories 1366 | |
| Calories from Fat 212 | 16% |
| Total Fat 24.11g | 30% |
| Saturated Fat 14.19g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 125mg | 5% |
| Potassium 566mg | 16% |
| Total Carbs 275.93g | 74% |
| Dietary Fiber 5.8g | 19% |
| Sugars 250.34g | 167% |
| Protein 5.1g | 8% |
