Mango Syllabub

1. 1

   Peel the mango and remove the pit.

2. 2

   Puree the mango flesh with the wine and lemon juice.

3. 3

   Whip egg whites to stiff peaks, then gradually whip in the sugar.

4. 4

   In another bowl, whip the cream till soft peaks form and fold this into the mango puree.

5. 5

   Fold the egg whites into the puree.

6. 6

   Pour into a serving dish and chill for 2 hours before serving.

No additional tips available.