logo part 1
logo part 2 logo part 3

spacer Menu:

home-recipe search

profiles of
professional beerchefs

beercooks at home



articles and reviews

beer and cheese

about the beercook and legal stuff

link to beercook!

Lucy Saunders
4230 N. Oakland #178
Shorewood WI
53211 USA
lucy at site name

Search for recipes:
   By Ingredient
   By Menu Type
   By Cooking Time

Advanced Search

spacer spacer
Frozen Mango Meringue
Lucy Saunders
prep time : Advance prep required
recipe type: dessert and sweets
ingredients: 3 large ripe mangoes, peeled and pitted
4 oz. banana or peach lambic
1 tablespoon grated orange zest
3 egg whites
1/4 cup water
1/2 cup superfine sugar
1 cup heavy cream

Puree mango flesh with lambic and orange zest in a food processor, fitted with the metal cutting blade. Force through a sieve or chinois, to make it smooth, and refrigerate. Beat egg whites in a clean mixing bowl until they form soft peaks. Meanwhile, boil the sugar with the water to create a syrup, but do not allow it to caramelize. Gradually beat the hot sugar syrup, drizzled in a thin, steady stream, into the egg whites, beating constantly at high speed, to make a meringue (the heat of the sugar syrup will cook the egg whites) and refrigerate to cool. In a separate bowl, whip the cream until it forms soft peaks, then slowly whisk in the cold mango puree. Gently fold in the cooled meringue. Process in an ice cream machine according to the manufacturer's instructions.