Champagne® Mango Bavarian Creme

Ingredients:

  • 1 envelope gelatin powder
  • 1/2 cup sugar, divided
  • 1 dash salt
  • 1 cup milk
  • 2 eggs, separate out yolks
  • 1 tsp vanilla
  • 2 medium Champagne® mangos
  • 2 tbs lime juice
  • 1 cup heavy cream

Instructions:

In a saucepan, mix gelatin, 1/4 cup sugar, salt, milk and egg yolks; blend well. Stir over low heat until gelatin is dissolved and the mixture coats the back of a spoon (175º on a candy thermometer); remove from the heat and stir in the vanilla.

Peel the mangos and set one aside. Cut the flesh off one of the mango's seed, scraping off any flesh clinging to the seed. Puree mango in a blender to yield one cup of puree. Add the puree to the gelatin mixture and transfer to a large mixing bowl.

In a bowl, beat egg whites until foamy, gradually beating in remaining 1/4 cup sugar until soft peaks form. Whip the cream in another bowl, until stiff. Fold egg whites and cream into mango mixture. Turn into a 6-cup ring or other mold. Chill the mixture until firm; unmold. Garnish with slices from the reserved mango.

Golden State Culinary Institute created this recipe especially for the Champagne® mango. The contest was headed by President David Avalos.

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