INGREDIENTS

INSTRUCTIONS

Beat egg whites until light. Add sugar gradually and beat until firm. Beat
in vanilla. Beat in vinegar.
Outline a 9"/24 cm circle on parchment paper and place on a baking sheet.
Spoon egg white into the circle. Bake in a preheated 250F/150C oven for 1
to 2 hours or until just beginning to brown lightly. Remove from oven and
cool. (Freeze if not using immediately.) Meringue should be crusty on the
outside but soft inside.
Peel mangoes, reserve half of one for garnish. Dice remaining fruit and
puree. Place puree in a saucepan and cook, stirring constantly, until
reduced to about 1 cup/250 mL and is very thick. Chill.
Combine yogurt cheese with sugar and orange liqueur. (Or whip cream with
sugar and orange liqueur.) Reserve.
Just before serving, spread mango puree over meringue. Then spread yogurt
or cream mixture over meringue. Arrange fruit on top. Place mint sprigs and
edible flowers on fruit.
NOTE: To make yogurt cheese, spoon a 750 mL container of 1% yogurt (or
whatever natural yogurt you prefer) into a strainer lined with cheesecloth
that you have set over a bowl. Cover with plastic wrap and allow yogurt to
drain three hours to overnight.
Converted by MC_Buster.
NOTES : Makes 6 to 8 servings
Converted by MM_Buster v2.0l.

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