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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine water, 1/2 cup sugar, and salt in saucepan. Cook 5 minutes, and cool. | 2. Combine mangoes and cream in blender container. Blend til smooth. (Or, mash mangoes with a fork and add cream stirring to incorporate.). | 3. Stir in cooled syrup and lemon juice. Divide and freeze mixture in two freezer containers until partially frozen (you can use one container, but it will take longer). | 4. Meanwhile chill a mixer bowl. In a separate bowl, beat egg whites to the soft peak stage. Gradually add 1/4 cup sugar to the egg whites, and continue beating until the peaks are stiff. | 5. Add contents of freezer containers to the chilled bowl, and break into chunks. Beat with a mixer until smooth. Fold in beaten egg whites. Return to the freezer containers, and freeze until firm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1	cup		0.0	0.0	0.0	0.0
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
salt	1	dash		-	-	-	-
mango	2		peeled sliced	198.0	49.434	2.7060000000000004	1.254
cream	1/2	cup		396.0	7.98	4.356	41.61600000000001
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
egg white	2			34.32	0.4818	7.194	0.1122
sugar	1/4	cup		402.99	100.79799999999999	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.