Total Time
2hrs 50mins
Prep 20 mins
Cook 2 hrs 30 mins

This is a lovely light, smooth mango cream, an elegant and easy do-ahead dessert for a dinner party. Cooking time is chill time. From Betty Bossi.

Ingredients Nutrition

  • 2 (500 g) mangoes (or 600g mango flesh- canned is OK)
  • 12 a lemon, juice of
  • 2 tablespoons white rum (Bacardi)
  • 60 g icing sugar
  • 100 ml thickened cream
  • 2 egg whites
  • 1 pinch salt
  • 2 tablespoons icing sugar, extra


  1. Puree the fruit with the juice, rum and sugar. Sieve and refrigerate for 1/2 hour.
  2. Whip the cream and fold into the fruit puree.
  3. 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.
  4. Chill for 1-2 hours before serving.
Most Helpful

5 5

Oh this was fabulous!!!! Everybody loved it & wish I had doubled the recipe. I used frozen/thawed, drained mango with no problem. Made for the 8/07 Aussie swap.

5 5

OH MY! This was yummy! I could have eaten all four servings myself. I am the mango fanatic in my house, but even those who aren't so crazy about mangoes enjoyed this. Very light and refreshing on a warm summer evening. A definite make-again! Thank-you for posting this, Chickee. (I apologise if there are any spelling errors, but ther was a movie advertisement covering part of the comment box and I could not see all of what I was typing. I could not close the ad.)