Meringue and Mango Ice Cream
(Percentage of daily recommendation)
| Calorie | 433 cal. | (21 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 57 g | (228 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 2.5 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 287 mg | (7 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 134 mg | |||
| Complete sugar | 71 g |
Ingredients
- For the meringues
- 3 egg whites
- 1 pinch salt
- 180 grams sugar
- For the ice cream
- 1 ripe Mango
- 1 Tbsp lemon juice
- 2 eggs
- 50 grams powdered sugar
- 120 milliliters Whipped cream
- For serving
- mint (for garnish)
Preparation steps
Preheat the oven to 80°C (approximately 175°F).
Beat egg whites and salt until stiff, sprinkle in sugar and continue to beat until mixture is glossy and forms stiff peaks.
Pour whites into a piping bag with a star tip. Pipe 4 solid cylinders, about 7 cm (approximately 2 3/4 inches) wide and 7 cm tall onto a baking sheet lined with parchment paper.
Bake for about 2 1/2 hours.
Increase oven temperature to 220°C (approximately 430°F) and brown meringues for 2-3 minutes. Remove and let cool.
For the ice cream: Peel and dice mango. Combine 2 tablespoons of mango with lemon juice and puree remaining mango.
Separate eggs and beat yolks and powdered sugar over double boiler until frothy. Remove from heat and stir over a cold water bath. Beat cream until stiff and mix with mango puree. Beat egg whites until stiff and fold into yolks. Pour mixture into small ramekins and freeze for 4 hours.
Place meringues on plates. Scoop out ice cream balls and place on meringues. Serve garnished with diced mango and mint leaves.