Prep 20 mins
Cook 0 mins
One of my all-time favorite summer-time desserts. Easy, beautiful, and heavenly to taste! This used to be a huge favorite among the patrons of the restaurant I worked in.
- Peel the mangoes and remove the pulp from the seed, trying to keep at least 4 nice slices of mango intact for garnish; set them aside.
- In a food processor, puree the remaining pulp to a very fine puree with the salt.
- Strain through a fine mesh strainer, pushing hard on the solids.
- Chill your mixer bowl and whip in the freezer for 10 minutes.
- Whip the cream and sugar until soft peaks form.
- Carefully, carefully fold the cream into the mango.
- Wash, dry and hull the strawberries.
- Slice into quarters.
- Into each glass put a spoonful of strawberry pieces.
- Top with a dollop of mango-cream.
- Top with more berries, then more mango, continuing in layers this way until you have filled the glasses.
- End each with the mango-cream.
- Garnish each with one of the reserved slices of mango and a little mint sprig.
- Serve immediately.
- Note 1- if your mangoes are really sweet don't add any sugar to the cream, just whip it without it.
- Note 2- this dish won't hold long once you've put it together, 30 minutes or so most.
- But you can prepare the mango cream and strawberries up to the point of layering several hours a head.
- Get your glasses out and ready, and then just layer before service.
- Note 3- try this with raspberries instead of strawberries- heaven!
Mouth watering and refreshing!! it is mango mania over here in Singapore, and I was just cracking my brains trying to figure out what I could do with them other than the usual stuff...and I stumbled across this recipe. It is wonderful! Didn't change the recipe at all. And I used strawberries with it. Visually this recipe looked great in a clear glass. Served it yesterday cos we had impromptu guest over for dinner. Had total trust and just tried out the recipe for the first time. None of us could think of anything that needed to be changed. THANK YOU! It was wonderful.
What can I say? I am now a converted fool for this refreshing dessert! Took the liberty to add pomelo bits to the mixture for some citrus crunch. Match made in heaven! Topped it off with cubed mango bits, sliced strawberries, and a mint/basil leaf for nice touch! The next time round I am going to add some sago (boiled tapioca balls) to the mix! Can't wait! Thank you so much for your inspiring recipe!
I'm not rating this because I took the liberty of substituting rhubarb for the mango. It was delicious. I made rhubarb compote and then followed the recipe. The techniques worked well as the rhubarb is also stringy. The dessert was still beautiful and definitely company-worthy.