In kosher homes, festive meals are often meat, and dairy desserts can not be served after a meat meal. Therefore, parve desserts play a leading role in the kosher recipe box. This recipe for Mango Ice Cream is a big hit in my home, especially during the September-October mango season in Israel.
Prep Time: 10 minutes
Ingredients:
- 2 eggs
- 1/4-1/2 cup sugar (depending on the sweetness of the mango)
- 1 8 ounce (250 gram) container parve whip topping (Rich's)
- 1 large mango
- 1 1/2 tablespoons lemon juice
Preparation:
1. Separate eggs.
2. In an electric mixer, beat egg whites until stiff. Add 1/4-1/2 cup sugar. Set aside.
3. In an electric mixer, beat parve whip topping until peaks form. Add egg yokes and lemon juice.
4. Peel and slice mango. Mash with a fork. Add to whip topping mixture. Mix to desired texture.
5. Gently fold egg whites into mango-whipped cream mixture.
6. Refrigerate or freeze.
7. If desired, garnish with strips of mango when serving.
2. In an electric mixer, beat egg whites until stiff. Add 1/4-1/2 cup sugar. Set aside.
3. In an electric mixer, beat parve whip topping until peaks form. Add egg yokes and lemon juice.
4. Peel and slice mango. Mash with a fork. Add to whip topping mixture. Mix to desired texture.
5. Gently fold egg whites into mango-whipped cream mixture.
6. Refrigerate or freeze.
7. If desired, garnish with strips of mango when serving.
