Mango Syllabub Recipes

MANGO SYLLABUB

Mango Syllabub image

Make and share this Mango Syllabub recipe from Food.com.

Provided by silky

Categories Dessert

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 large ripe mango
1 glass white wine
1 small lemon, juice of
3 egg whites
4 ounces sugar
1/2 pint whipping cream (or double cream, if you have it)

Steps:

Peel the mango and remove the pit.
Puree the mango flesh with the wine and lemon juice.
Whip egg whites to stiff peaks, then gradually whip in the sugar.
In another bowl, whip the cream till soft peaks form and fold this into the mango puree.
Fold the egg whites into the puree.
Pour into a serving dish and chill for 2 hours before serving.

Nutrition Facts : Calories 421.1, Fat 22.5, SaturatedFat 13.8, Cholesterol 81.5, Sodium 66.9, Carbohydrate 47.1, Fiber 1.6, Sugar 43, Protein 4.8

MANGO AND LEMON SYLLABUB

Mango And Lemon Syllabub image

this is a good one

Provided by Patsy Fowler @hellchell1

Categories Other Desserts

Number Of Ingredients 9

Ingredients

12 ounce(s) heavy cream
- zest of 1/2 lemon and 2 tablespoons lemon juice
4 tablespoon(s) honey
FOR THE MANGO PUREE
3 large mangoes peeled and stoned 1 finely chopped reserve 1/4 to serve
4 teaspoon(s) honey
- juice of 1/2 lemon
- to serve mango and lemon syllabub flesh of 1/4 mango finely chopped
- mint sprigs

Steps:

For the syllabub with a hand held mixer or wire whisk whip the heavy cream until slightly thickened.
Add the lemon zest, lemon juice and honey with a wooden spoon stir to combine. Let sit for 2-3 minutes.
For the ouree put flesh of 2 mangoes in a food processor or blender and blend to a puree.
Add the honey and lemon juice and blend until smooth. With a spoon stir in 3/4 of the finely chopped mango. Spoon the puree mixture into the base of 6 glasses.
Spoon the whipped cream mixture on top of the mango puree. Garnish with the remaining 1/4 finely chopped mango and add a sprig of mint.

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