Difference between revisions of "Mango Fool Argentine"
RealRecipes (talk | contribs) m (Text replace - "Category:Argentine Recipes" to "Category:Argentine cuisine") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 300ml/10fl.oz. [[double cream]], chilled | * 300ml/10fl.oz. [[double cream]], chilled | ||
| − | == | + | == Procedures == |
# Place the [[mango]] flesh in a food processor together with the [[Granulated sugar|Sugar]], [[lime juice]], and [[orange juice]] and blend until smooth. | # Place the [[mango]] flesh in a food processor together with the [[Granulated sugar|Sugar]], [[lime juice]], and [[orange juice]] and blend until smooth. | ||
# Transfer to a large mixing bowl, cover with clingfilm and chill for 8 hours or overnight. | # Transfer to a large mixing bowl, cover with clingfilm and chill for 8 hours or overnight. | ||
Latest revision as of 14:13, 15 July 2012
Description
Ingredients
- 3 ripe Mangoes, peeled and chopped
- 75g/3oz icing sugar
- 2 tbsp lime juice
- 1 tbsp orange juice
- 300ml/10fl.oz. double cream, chilled
Procedures
- Place the mango flesh in a food processor together with the Sugar, lime juice, and orange juice and blend until smooth.
- Transfer to a large mixing bowl, cover with clingfilm and chill for 8 hours or overnight.
- Whip the chilled cream until to the soft peak stage then fold it into the chilled mango mixture.
- Transfer to individual serving dishes and serve immediately.
