A French-style mango parfait made by folding mango puree, whipped cream, and egg whites together, then freezing the mixture in molds without an ice cream maker. Its velvety texture and tropical flavor make an elegant dessert for guests.
Blend the peeled mango with the lemon juice until smooth.
Warm the egg whites with the sugar over a double boiler, then whisk until stiff peaks form.
Gently fold the whipped cream and mango puree into the egg-white foam without deflating it.
Divide the mixture among molds, cover, and freeze for at least 6 hours, preferably overnight.
Gently warm the egg whites with the sugar over a double boiler, then whisk them; otherwise, the recipe carries a risk from raw egg whites. Allergen: contains milk and dairy products, and eggs. Store in a covered container in the freezer for up to ten days.
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