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Mango Cream

(makes 6 servings)

3 ripe mangoes
1 small piece of fresh ginger, peeled and shredded
1 cup sifted confectioner's sugar
Juice of 1/2 lime
1 cup heavy cream

Use two mangoes, saving the last one for garnish.

Cut the two mangoes in half, cutting around the stone. Scoop the pulp into a blender or food processor. Add the ginger, confectioner's sugar and lime juice and blend until very smooth.

Whip the cream until soft peaks form and fold into the mango puree. Divide the mixture between 6 glass serving dishes and leave in the refrigerator for 1 hour before serving.

Peel and slice the last mango to garnish the desserts.

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