Mango Yoghurt Foam
Take care to remove only the coloured zest and not the bitter white pith just beneath it.
Peel mangoes over a plate (to catch the juices), then slice the flesh from the large central stone in large pieces. Scrape any remaining flesh from the skin and add to the slices, together with any juices.
Ingredients
- 1 orange
- 2 large ripe mangoes, sliced
- 1 teaspoon powdered gelatine
- 3 tablespoons cold water
- 1/2 pint thick natural yoghurt
- 3 tablespoons caster sugar
- 1 egg white
Instructions
- Using a potato peeler, pare several strips of zest from the orange. With a small, sharp knife, shred the zest into matchstick-sized strips.
- Bring a small pan of water to the boil and blanch the strips for 2 - 3 minutes; drain and refresh under cold running water. Drain again, then pat dry on absorbent paper and set aside.
- Squeeze the juice from the orange, then puree the prepared mangoes and orange juice in a blender, or work the mangoes through a nylon sieve and stir in the orange juice.
- Sprinkle the gelatine over the water in a small, heavy-based pan. Leave to soak for 5 minutes, then set over very low heat for 1 - 2 minutes, until the gelatine is dissolved.
- Stirring constantly with a wooden spoon, pour the dissolved gelatine in a thin stream on to the mango puree. Gradually beat in the yoghurt, then sweeten to taste with caster sugar.
- In a spotlessly clean, dry bowl, whisk the egg white until standing in stiff peaks. Using a large metal spoon, fold the egg white into the mango mixture. Taste and fold in more caster sugar, if necessary.
- Spoon the foam into 4 dessert dishes or stemmed glasses and decorate with the strips of orange zest. Serve within 2 hours.
Calories: 156 kcal
Carbohydrates: 31 g
Protein: 5 g
Fat: 2g
Saturated Fat: 1 g
Cholesterol: 8 mg
Sodium: 43 mg
Potassium: 337 mg
Fiber: 2 g
Sugar: 29 g
Vitamin A: 1252 IU
Vitamin C: 55 mg
Calcium: 98 mg
Iron: 1 mg