Ingredients:
2 ripe mangoes
1 pinch salt
1 cup heavy whipping cream
2 tablespoons sugar
1 pint ripe strawberries
mint sprigs
Directions:
Peel the mangoes and remove the pulp from the seed, trying to keep at least 4 nice slices of mango intact for garnish; set them aside.
In a food processor, puree the remaining pulp to a very fine puree with the salt.
Strain through a fine mesh strainer, pushing hard on the solids.
Chill your mixer bowl and whip in the freezer for 10 minutes.
Whip the cream and sugar until soft peaks form.
Carefully, carefully fold the cream into the mango.
Wash, dry and hull the strawberries.
Slice into quarters.
Into each glass put a spoonful of strawberry pieces.
Top with a dollop of mango-cream.
Top with more berries, then more mango, continuing in layers this way until you have filled the glasses.
End each with the mango-cream.
Garnish each with one of the reserved slices of mango and a little mint sprig.
Serve immediately.
Note 1- if your mangoes are really sweet don’t add any sugar to the cream, just whip it without it.
Note 2- this dish won’t hold long once you’ve put it together, 30 minutes or so most.
But you can prepare the mango cream and strawberries up to the point of layering several hours a head.
Get your glasses out and ready, and then just layer before service.
Note 3- try this with raspberries instead of strawberries- heaven!
Servings: 4-6
Time preparation: 20 min.
Time total: 20 min.