Looking for light   recipes? Best selection   of fish recipes
Capri fish fillet
Fish fillets in soy sauce
Fish fillets with parsley hot sauce
Poached sole provencale
Trout fillet with sour cream and cucumber sauce
Tuna fillet with balsamic glaze
  Most shared
Potato and Cheddar Cream Mold
Apple crunch
Acorn Squash Stew
Molded Rice with Meat Filling
Beef Heart Anticuchos
Green Tamales 2
Butter and Sugar Cookies
Purple Corn Pudding
Recipe search by recipe
name or ingredient
Bookmark and Share
Save in my
recipe box
E-mail to a friend Print version Rate this recipe

   Ingredients :
  To prepare mango:
1 k (2.2 lb.) mango, peeled and cut in pieces
½ cup water approximately
½ cup sugar

For the sabayon:
1 cup water
1cup sugar
8 egg yolks
360 g (12 oz.) cream cheese
200 g (7 oz.) cream, whipped
200 g (7 oz.) sugar

To prepare mango:
Place water and sugar in a saucepan at medium heat to make syrup.
Wait until sugar dissolves and boils for 5 minutes.
Blend mango in a blender or a processor and gradually add the necessary syrup to obtain a thick cream. Strain and set aside. This mixture may be frozen until ready to use.

For the sabayon:
Make a syrup with water and sugar to soft ball stage (230°F/112°C). Lightly beat egg yolks with 2 tablespoons water in a bowl and cook over simmering water. Incorporate 2 tablespoons water. Slowly pour syrup to warm yolks while whisking vigorously. Continue whisking until thickened. Cool to lukewarm.

Beat cream cheese until creamy, add sugar and cream. Add yolk mixture to cheese and finally the mango purée folding carefully. Line a loaf pan with plastic film or aluminum foil and pour mixture. Freeze for at least 8 hours.

Invert onto a serving plate or cut into thick slices and serve with Chocolate Crème Anglaise
        8 servings
054629" data-ad-slot="2127635796">
054629" data-ad-slot="2127635796">
Home Cooking for Two Quick & Easy
About us Recipe box
BBQ & Grilling Glossary Sign in
Budget Cooking Gluten & Lactose - Free Study in Peru
Contact us Guide to restaurants Chefs speak
Conversions Peruvian Cooking Testimonials
Cooking Light Published articles Tips
Copyright © 1999 - 2014 Yanuq S.A.C. All rights reserved