A creamy, light, summery, sweet.
Ingredients
- 1 mango coarsely chopped large
- 1 tbs passionfruit pulp
- 2 egg whites
- 1/3 cup caster sugar
- 400 g vanilla yoghurt
Method
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Step 1Blend mango until smooth. Combine mango puree and passionfruit in a small bowl.
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Step 2Beat egg whites in a small bowl with an electric mixer until soft peaks form.
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Step 3Gradually add sugar, 1 tablespoon at a time, beating until sugar dissolves between additions.
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Step 4Gently fold yoghurt into egg white mixture.
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Step 5Layer mango mixture and egg white mixture into 4 x 1½ cup serving glasses.
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Step 6Cover and refrigerate for 30 minutes before serving.
Equipment
- 1 electric mixer
- 4 serving glasses
- 1 blender
Recipe Notes
Frozen mango puree can be used if mangoes are out of season.
Recipe Reviews (2)
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