twirl MANGO mousse SORBET chill

as well as a 'soft-serve' 

Many luscious refreshing treats will be joined by this superb dual-purpose dessert.
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 a very powerful machine.
 This power tool will certainly come a long way in realizing this creamy smooth indulgence.

Mangoes originated in East India.  
Persian traders took the mango into the middle east and Africa...
from there the Portuguese brought it to Brazil and the West Indies.  
Mango cultivars arrived in the other warm climate countries:
California, Hawaii, Florida and Mexico among many others.

Known globally as the ’King of tropical fruits’...
the MANGO is rich, sweet, with a slight tangy flavour equalled by no other in its circle.

There are many (at least 1000+) varieties of MANGOES on the world market.  
Apparently the Mango accounts for about half of all tropical fruits produced globally. 
India alone produces at least a third of the world's mangoes.
However, since India consumes most of its output...
other cultivators are counted upon to export these delicacies.
Here's my treat in the initial cold MOUSSE state...
admittedly, my very favourite way of serving it.

Acquainting yourself with the mango may give your health a real boost:
. Very rich in Vitamin C...even beats out the orange.
. An average sized mango can contain up to 40% of your daily fibre requirement.  
. A source of Potassium as well as a generous amount of Vitamin A (Beta Carotene).
. They contain an enzyme with stomach soothing properties similar found in papayas. 
The Mango is also actually a distant relative of the cashew and pistachio family.
Others include poison oak and poison ivy...more on this worrisome characteristic later. 

Public market: Montego Bay

Lately we've been treated to Mangoes from Mexico.
Well, maybe not as much as we were in Jamaica at their Montego Bay's Market. 
Here I am with my 'Mango Mania Mammita'. 
Can you tell how crazy on mangos we were even then?
Well, actually, Mom was.  
Before this trip...I actually had never eaten a Mango before!

Public market: Montego Bay

We had taken this very special trip countless years ago...just the two of us.
What a fantastic Mommy--Daughter time we had together...we still talk about it

Dunn River Falls in Ocho Rios

Once a very ripe mango was offered to my taste buds...
I never forgot the dreamy textured sweetness that opened my tummy towards tropical fruits.
Now that I'm closely acquainted with the sweet, highly aromatic Mango...
I just can't get enough of it.
. Contrary to popular belief...color is not really the indicator of how ripe the mango is. 
. Actually, give the Mango's 'nose tip' a gentle squeeze...if there's no give, it's not ready.  
. It’s suggested that Mangoes can easily stay at room temperature until fully ripened. 
They can later be refrigerated to extend their life for about another week. 
Also remember, an unripe mango is incredibly unpleasant.
 It will deter a first timer from trying it again...and that would be a real shame.
As to my experimenting with various fruits...
Mango is certainly one of my preferred choices for this dual-purpose dessert.  
You can use this same recipe with apricots, berries, cantaloupe, papaya and peaches. 
Sweetener adjustments should be made according to different personal tastes and...
of course considering the naturally powered sweetness of the fruit itself.

Once you've enjoyed serving this Mango mousse...
you may freeze it and it will morph itself into a smooth sorbet.

as well as a 'soft-serve' 

serves 6-8

Click HERE to get a PRINTER version

(American / Metric measures)

. 4 large Mangoes, cubed [yields about 6 cups (750ml)]
. 1/4 cup (52g) superfine fruit sugar (a.k.a. fructose) 
. 1 large egg white, pre-frozen

More about these ingredients:
. Sweetener alternatives: either 'caster' sugar, ‘Agave' or 'Maple syrup’ can replace 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.
. Note about the Mango’s sticky lingering SAP and PEEL:  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.
The naturally produced skin-irritating chemical ’Urushiol’ (also found in ’Poison Ivy and Sumac’) can cause ’dermatitis’ in  susceptible people.  Therefore...before cutting into the mango fruit, please assure that the skin has been properly scrubbed clean with a mix of white vinegar and salt.  Some may want to use hand soap.

1...Preparing the Mango pieces...(two options):
... 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... 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.
.  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.

2...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.  
. 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.  Enjoy.

If the aromatic essence of Mango is a tropical fruit you enjoy...
then, this refreshing treat will delight your sweet devouring palate for sure.

If ever you have a chance to go to Jamaica...
take the time to meet the charismatic people who make this island so special.

Flavourful wishes,

Comments ...???... or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 
Please note: the information text in purple was loosely referenced from: 
Book reference:  The Science of Good Food, by David Joachim

Other refreshing DESSERT delights that may interest you:
- LEMON mousse frozen PIE no bake 
- BUTTERSCOTCH caramel ice-cream...no ice-cream machine 
- FIG chocolate PORT nutty GELATO ice cream...no ice-cream machine
- LEMON coconut ginger MOUSSE GELATO...no ice-cream machine