It was mango season and Minoo made a dessert with mango in the Gilmore Park Community Kitchen. We are very lucky to have abundance of fresh fruit in Vancouver. When a fruit is in season, the price is so affordable. So, enjoy them while they are the cheapest and when they are the freshest.
This Mango with Chocolate Meringue has a base of succulent mango slices infused with orange zest and is topped with an airy topping of chocolaty meringue and nuts. Since the meringue is made of just egg whites, this dessert is good for people who is watching their cholesterol.
- 2 medium-sized ripe mangoes
- Finely grated zest of 1 orange
- Whites of 3 large eggs
- a pinch of salt
- 125g or 1/2 cup caster sugar (superfine granulated)
- 1 tablespoon cocoa powder
- 15g or 1 tablespoon chopped hazelnuts
Mango is considered as a superfruit for its phytochemicals nutrients. It is rich in prebiotic dietary fiber, vitamin C, polyphenols and carotenoids. Mango also contains essential vitamins and minerals like vitamin A, B, B6, E and potassium, copper, 17 amino acids.
The pulp of mango is also a rich source of pectins and is great for making pudding.
Preheat the oven to 300F.