Meringues with Stewed Mango

Submitted by: Academy Canada Culinary Class - Downhome Magazine
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Difficulty: Easy
Prep Time: More than 15 Minutes
Total Time: More than 1 hour

Meringue
2 eggs whites, room temperature
Pinch of cream of tartar
1/2 cup fine white sugar
Stewed Mangos
2 tsp butter
3 mangos, peeled and diced medium
1/4 cup sugar
2 tbsp lemon juice
2 tbsp lime juice
1/4 tsp salt
1/8 tsp chili flakes
For the meringue Preheat oven to 200F-225F. Beat eggs and cream of tartar at medium-high speed with the whisk attachment, until they start to thicken. Turn speed to "high" and start gradually adding the sugar. Whip until the whites form stiff, shiny peaks. Using an ice cream scoop, put dollops of the meringue on a parchment-lined pan and make an indentation in the dollop with the scoop. This will create a "bowl" for your mangos. Bake until they are completely dried out and light. This will take at least two hours. Once they are a consistency you like, remove from the oven and allow to cool completely on a rack.

For the mangos: Melt butter over high heat. Add mangos and allow them to sear on a few sides. Add the sugar and reduce the heat to medium. Once the sugar starts to dissolve and make a sizzling sound, add the juices and seasonings. Allow the mixture to cook until the mangos are tender and the liquid starts to become syrupy. Remove from heat and allow to cool for about 5 minutes before spooning it into your meringue bowls. Yield: 6 servings

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