Recipe: Mango Ice

Mango Ice

2 cups sieved mango puree
2 tablespoons lime juice
1/4 cup sugar
1/2 cup water
1 egg white*

Mix the mango puree with the lime juice.

Simmer the sugar and water toghether for 5 minutes to make a syrup. Cool.

Add to the mango puree, mixing thoroughly.

Beat the egg white until it stands in peaks. Fold into the mango mixture.

Freeze until firm, about 3 hours in freezer ice trays.

Every half hour during the freezing process, stir the mixture, scraping into the center the ice crystals that form around the edge of the tray. The finished ice should have a snowy texture.

Makes 2 ice trays, 6 or more servings

Editor's note:

*Cooking Egg Whites for Use in Recipes
Source: American Egg Board
The following method can be used with any number of whites and works for chilled desserts as well as Seven-Minute Frosting, Royal Icing and other frosting recipes calling for raw egg whites.

In a heavy saucepan, the top of a double boiler or a metal bowl placed over water in a saucepan, stir together the egg whites and sugar from the recipe (at least 2 tablespoons sugar per white), water (1 teaspoon per white) and cream of tartar (1/8 teaspoon per each 2 whites). Cook over low heat or simmering water, beating constantly with a portable mixer at low speed, until the whites reach 160 F. Pour into a large bowl. Beat on high speed until the whites stand in soft peaks. Proceed with the recipe.

Note that you must use sugar to keep the whites from coagulating too rapidly. Test with a thermometer as there is no visual clue to doneness. If you use an unlined aluminum saucepan, eliminate the cream of tartar or the two will react and create an unattractive gray meringue.