- Calories: 114 Kcal
- Carbohydrate: 34g
- Sugars: 33g
- Protein: 2.5g
- Fat: 0.3g
- Saturated: 0
- Fibre: 3g
Ripe mangoes 4, pureed to give about 500 ml (18 fl oz) puree
Champagne 250 ml (9 fl oz) or dry sparking white wine
Juice of 1 lime
Icing sugar 50 g (1 ž oz)
Egg whites 2
Lime slices, to garnish
- Place the mango puree in a large bowl and pour in the champagne and lime juice. Sieve in the icing sugar and mix the ingredients together well.
- Pour the mixture into a shallow, freezer-proof plastic container, cover and freeze for about 3 hours, until half-frozen and mushy.
- Put the egg whites in a large, dry bowl and whisk them until stiff. Spoon in the mango mixture and fold together lightly with a metal spoon.
- Pour the mixture into a freezerproof container, cover and freeze for about 2 hours, or until firm. Serve straight from the freezer, with langue de chat biscuits, and garnish with lime slices.