This is a print preview of "twirl MANGO mousse SORBET chill" recipe.

twirl MANGO mousse SORBET chill Recipe
by Foodessa

twirl MANGO mousse SORBET chill

Three ingredients is all that's required to get remarkable results from this tropical fruit. Ripe MANGO, a touch of SWEETENER and a pre-frozen EGG WHITE is all there is to it. Of course, since you won't be creaming the frozen mango pieces by hand, you'll also need very powerful machine.

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Rating: 4.5/5
Avg. 4.5/5 1 vote
Prep time: Canada Canadian
  Servings: 6


  • . >American / Metric measures<
  • . 4 large Mangoes, cubed [yields about 6 cups (750ml) ]
  • . 1/4 cup (52g) superfine fruit sugar *
  • . 1 large egg white **, pre-frozen
  • .
  • . * Sweetener alternatives: Substitute 'Caster' sugar, ‘Agave' or 'Maple syrup’ for the superfine ‘Fructose’ fruit sugar. You may have to adjust according to your personal preference. Just keep in mind that the preparation gets sweeter as it freezes.
  • .
  • . ** Egg white:
  • In order to avoid any forming bacteria, it is best to pre-freeze the egg white in a small glass container and thaw it slightly right before adding it into the fruit mix.


  1. . PREPARING the MANGO PIECES...(two options): 1...the ‘hedgehog’ crosshatch way: Start with the side cheek of the fruit and slice off by curving the knife lengthwise and around the center seed. Now, cut the fruit's flesh in a crosshatch pattern. Hold the piece with both hands as your thumbs push the skin out...which will place the flesh part outwards. Cut away the cubes off the peel. OR .... 2 ... the regular 'peel and cube' way: Simply peel all the skin off the mango. Stand it upright and slice off by curving the knife lengthwise and around the center seed. Repeat the same for the remaining other sides. Cut the pieces into cubes.
  2. . Place the cubes onto a flat surface and freeze for about two hours or until hardened. >>Note: this could have also been prepared ahead of time...pre-frozen and placed into an airtight freezer bag.
  3. . FOOD PROCESSING the FRUIT: Place the cubes into the container and let stand for 30 minutes before processing. Afterwards, purée the mango pieces until chunks are no longer visible. Keep the blade circulating on medium-high speed and gradually pour in the sweetener. Once that has whirled into the fruit, add the pre-frozen and slightly thawed egg white that was initially placed in a small glass container.
  4. . Serve right away as a lusciously smooth mousse and / or freeze in two medium freezer containers in order for the mix to turn into its 'Sorbet' state which will take about two hours to achieve. Also note: Depending on the sweetener chosen, you may have to pull the sorbet out at least 15 minutes before serving.
  5. . Flavourful