Mango Zabaglione

Ingredients list for Mango Zabaglione

• 2 Ripe Mango
• 1 cup Mango Puree
• 2 Egg yolk
• 1/4 cup Castor sugar (caster sugar)
• 1 cup Cream
• 4 tablespoon Brown sugar

Method

1. Preheat the oven to 220°C. Peel and cut mangoes into one-inch cubes. Place the mango cubes in four small individual heatproof bowls or ramekins.
2. Preheat the oven to 220°C. Peel and cut mangoes into one-inch cubes. Place the mango cubes in four small individual heatproof bowls or ramekins.
3. In a heatproof bowl, mix together two egg yolks, the caster sugar and cream. Place the bowl over a pan of simmering water and cook, stirring continuously, till the mixture reaches the consistency of a thick custard.
4. Add the mango purée to the custard and pass it through a sieve.
5. Pour the mango custard over the mango cubes and sprinkle brown sugar over the top. Place the bowls on a baking tray and bake for fifteen minutes. Serve hot or cold.

Nutrition Info