Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • Ripe mangoes, weighing about 4 lb.
  • 6 tablespoons lime juice
  • 4


Peel the mangoes, cut the flesh off the seeds, and purée in an electric blender with the lime juice, being careful not to overblend. There will be 6 cups of purée. Stir in the sugar. Dissolve the gelatine in 3 tablespoons hot water, cool, and stir into the mango purée. Beat the egg whites with the salt until they stand in peaks. Whip the cream until it is stiff. Fold the cream into the egg whit