Mango Peach Cream With A Hint Of Mint Recipes

Steps:

• Place all in a vita mix or blender and blend on high to get it nice and airy and smooth.
• Garnish with slices of mango, peach and mint leaves.

Steps:

• 1. Peel mangoes and dice all the meat discarding seeds. Add the meat to a blender and puree. 2. In a sauce pan, add milk, sugar, and mint. Heat to dissolve sugar. Do not boil. 3. Strain sugar milk mixture through a fine sieve. Add cream to mango. Mix well and strain through sieve. 4. Mix well and chill 5. Churn in ice cream maker for 35 minutes according to mfg directed use. 6. Transfer to chilled glass container and freeze for minimum 2 hours. 7. Serve with lotus flower cookies.

Steps:

• Peel mangoes and cut flesh from pit; finely dice half of the fruit.
• In a blender or food processor, puree remaining fruit, lemon juice, and 1/4 cup sugar.
• In a bowl, beat egg whites until soft peaks form. Beat in remaining 1 Tablespoon sugar and salt until stiff but not dry. In another bowl, whip cream until stiff. Gently fold beaten egg whites into whipped cream. Fold in mango puree, then fold in diced mango. Spoon into a serving bowl or individual dessert dishes; refrigerate 30 minutes. To serve, decorate with chocolate.
• Variation: As an interesting change of flavor, substitute freshly squeezed lime juice for the lemon juice. The delicate lime flavor blends well with mangoes.