Ingredients Jump to Instructions ↓


  2. 4 eggs, separated

  3. 1/3 cup fresh lime juice

  4. 2/3 cup sugar

  5. 1 cup mango puree (about 1 ripe mango)

  6. 1 tablespoon rum

  7. 1 cup heavy cream

  8. pinch salt

  9. pinch nutmeg

  10. Combine egg yolks and lime juice in the top of a double boiler.

  11. Gradually beat in the sugar. Cook over simmering water, stirring

  12. slowly, until the mixture thickens enough to coat a spoon. This

  13. may take 15 - 20 Minutes. When the mixture has thickened, remove

  14. it from the heat and stir in the mango puree and the Rum. Allow

  15. to cool for 2 hours in the refrigerator. You can speed up the

  16. cooling by placing the mixture in a metal bowl set inside a larger

  17. one filled with ice.

  18. Whip the cream. Whip the egg whites with a pinch of salt until

  19. stiff and still glossy, but not dry. Fold the egg whites into the

  20. mango custard, and then fold in the whipped cream. Pour into a 4

  21. - cup souffle dish ( or individual sundae glasses ), sprinkle with

  22. nutmeg, and freeze for at least 4 hours.

  23. Allow to stand at room temperature for 5 - 10 minutes before serving.


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