1st Recipe: Mango Fool
ü 3 cups mango puree
ü 1 tablespoon lime juice
ü 1/2 cup sugar
ü 3 cups stiffly whipped cream, chilled
ü Slice or dice of Mangoes (Nam Dok Mai)
- Season the mango puree with sugar and lime juice. Chill thoroughly.
- Just before serving fold in the whipped cream.
- Blend lightly so that the mixture is not quite uniform in appearance, but has discernable streaks of cream and mango.
- The cream may be flavored with 3 tablespoons of light rum.
- Adding Mangoes (Nam Dok Mai) slice or dice on top
2nd Recipe: Mango Ice Cream
ü 1 large, fleshy mango weighing about 1 1/2 pounds
ü 1/2 cup sugar
ü 1/2 cup water
ü 1/4 cup lime juice
ü 1 cup heavy cream
- Peel the mango, cut off the flesh and chop fine. There should be about 2 cups.
- Make syrup with the sugar and water simmered together for 5 minutes. Cool.
- Add to the mango with the lime juice, mixing thoroughly. Whip the cream until stiff and fold into the mango mixture.
- Freeze in refrigerator ice trays with the cube dividers removed, at the coldest temperature available.
- Stir after 1 hour, and again at the end of the second hour.
- The ice cream should be ready in about 2 1/2 hours from the beginning of freezing.
3rd Recipe: Mango Mousse
(Serves 6 to 8)
ü Ripe mangoes, weighing about 4 pounds
ü 1/2 cup lime juice
ü 1/2 cup granulated sugar
ü 1 envelope (tablespoon) unflavored gelatin
ü 2 egg whites
ü Pinch of salt
ü 1/2 cup heavy cream
- Peel the mangoes, cut the flesh off the seeds, and puree in an electric blender with the lime juice, being careful not to over -blend.
- There will be 5 cups of puree.
- Stir in the sugar. Dissolve the gelatin in 1/4 cup hot water, cool, and stir into the mango puree.
- Beat the egg whites with the salt until they stand in peaks.
- Whip the cram until it is stiff.
- Fold the cream into the egg whites, and then fold this mixture gently into the mango puree.
- Pour into a large serving dish, or into individual dishes, and refrigerate for 2 to 3 hours, or until set.