ESPUMILLA DE MANGO 🇪🇨👩‍🍳🌹

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with fewer calories.

egg whites

🥗Healthier: aquafaba

💰Cheaper: egg substitute

Aquafaba is a vegan alternative that whips well.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla essence is a more affordable option.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Flour can be used as a thickening agent.

Cook 100g of guava paste with a quarter cup of hot water in a small pot until dissolved into a puree.

Add another quarter cup of hot water to the guava puree and mix until it becomes runny.

Remove from heat and let the guava puree cool.

Peel one mango carefully, trying not to remove the pulp.

Remove the fruit from the mango, avoiding the pit.

Blend the mango pulp in a food processor or blender without adding water until it becomes a puree.

Set the mango puree aside in a small cup.

Separate the egg whites from the yolks using a gadget that allows the egg white to fall out.

Beat the egg whites until soft peaks form.

Gradually add 2 cups of sugar to the egg whites while continuing to beat until firm peaks form.

Add cream of tartar to stabilize the foam and mix well.

Add the reserved mango puree to the egg whites little by little, mixing well after each addition.

If the mixture becomes watery after adding the fruit, do not add more fruit.

Transfer the mixture to a piping bag with a large nozzle and pipe it into serving glasses or bowls.

Decorate with sprinkles and a cherry on top for presentation.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens