Time 2h50m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Puree the fruit with the juice, rum and sugar. Sieve and refrigerate for 1/2 hour. Whip the cream and fold into the fruit puree. Beat the egg whites with the salt to stiff peaks. Add extra sugar and beat again briefly; add gently to the puree mix until fully combined. Chill for 1-2 hours before serving.
Time 10m Number Of Ingredients 4 Steps:
Peel the mangoes using a vegetable peeler. Slice the cheeks off one and cut into small dice. Set aside. Cut the flesh from the remaining mango and stone, then purée flesh in a liquidiser. Squeeze out the seeds from 2 of the passion fruit halves and mix with the mango purée. Add lime juice to taste. Gently fold the yogurt and half the diced mango through the fruity purée. Divide between 4 glasses and top with the remaining diced mango. Cover and chill for 30 mins before eating. Scoop the seeds from the remaining passion fruit over the top of the fools to serve.
Time 3h15m Yield 4 Number Of Ingredients 2 Steps:
Beat cream in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks. Fold mango puree into whipped cream. Scoop mango mousse into serving glasses and chill until set, about 3 hours.
Yield Makes 6 (dessert) servings Number Of Ingredients 6 Steps:
Purée mango, sugar, lime juice, and a pinch of salt in a blender until very smooth. Add cream and blend until very thick. Blend in additional lime juice and sugar to taste. Transfer to a bowl and fold in most of blueberries, then divide among 6 glasses. Top with remaining blueberries and zest. If desired, chill, loosely covered, 30 minutes.
Time 5m Yield 1 serving Number Of Ingredients 8 Steps:
Put the mango, grapes, strawberries, banana and kale into a blender, then add the milk, yogurt and honey. Blend until smooth. Taste and adjust the sweetness or creaminess…whatever it needs! Add ice if desired.
Time 20m Yield 4 serving(s) Number Of Ingredients 6 Steps:
In a food processor, puree the mangoes with the lime juice and ginger. In a small bowl, sprinkle the gelatin over 1/4 cup water. Let stand for 5 minutes. Meanwhile, in a small saucepan, combine the sugar and 1/4 cup water, and bring to a boil. Stir the gelatin into the sugar mixture and cook, stirring for 1 minute. Add the sugar-gelatin mixture to the mango puree and process until well combined. Add the sour cream; process briefly. Spoon into dessert bowls, cover and refrigerate for 2 hours. Serves 4.
