Frozen Mango Dessert

I can't wait to try this!  It's from a friend living in Eastern Europe.  Her husband grew up in Africa and his mother used to make this for him. She says:


We can't get graham crackers so I just bought some British style butter cookies (they are called Petit Buerre here), crushed them in a food processor, and sauteed them with enough butter to bind into a thin crust that I could press in the bottom of the pan. It turned out pretty good.


Frozen Mango Dessert


2 mangoes (for an 8 inch baking dish) or 3 mangoes (for a 9x13 dish)
3/4 cup sugar (1 cup if you use 3 mangoes)
1 egg white
1/4 cup lemon juice
1 cup chilled whipping cream

Cut the mangoes up and process them in a blender or a food processor. Add the sugar, egg white and lemon juice, and blend for 5 minutes until slightly thickened. In a chilled bowl, beat cream until stiff: fold mango mixture into cream. Pour into a baking dish. Cover and freeze until firm.

My container of whipping cream had about twice as much as I needed, so I just added a layer of plain whipped cream on top. My kids are crazy about whipped cream. The whole family really liked it.

Enjoy!


Megan's Notes: I made this yesterday, and it is really tasty! I used the pie crust recipe on the cheesecake recipe, only all hobnobs, no gingernut cookies.  One thing to be aware of is that in my freezer at least, it was not frozen after six hours! I made it in the afternoon and had it in the freezer by 2:30.  At 8:30 when we pulled it out to eat it, it was still very jello-ish and not frozen at all.  This morning, it was frozen stiff and was perfect for cutting into.  So plan far enough ahead! : )

Guava Ice Cream Cups

Being inspired by the Masterchef finale last week, I bought some guavas at the market. They're in season right now and so cheap, about Rs. 25/kg. I've got a few things I want to try, but this was a quick dessert we had tonight...

Guava Ice Cream Cups

1 c. water

1/2 c. sugar

2 t. lemon juice

2 guavas

2 t. cornflour

Red food coloring

Vanilla Ice cream

Boil the water, sugar, and 1 t. of lemon juice. Cut the guavas in half and scoop out the seeds, making a bowl in the center. Place the guavas cut side down into the boiling water. Cook for 2-3 minutes or until the guava is tender and easily cut through. Remove the guava halves and chill them in the fridge.

Keep the water on the gas. Remove 1 T. of the water and dissolve the corn flour in it. Add the mixture back to the water, and add remaining lemon juice. Whisk until it forms a clear thick syrup that will coat the back of the spoon. Remove from heat and add a bit of red food coloring, stirring to combine.

Place ice cream in the bowl of the guava and top with syrup.

Here's my husband feigning pretentiousness due to his sweater vest and eating a dessert like this out of a crystal bowl. :) We all really enjoyed it!