2 egg whites

250g of cold boiled water

Making time: 10-20 minutes

Number of people served:

Steps

1

Pure milk is not an ingredient, it is just used to compare with my gigantic mango.

2

Peel the mangoes and remove the flesh. That's how much flesh I took from one of my giant mangoes, save a bit of the flesh to dice.

3

Put the mango pulp in a blender, add 250 grams of cold water, and blend into a paste. (My mango is super sweet, do not need to add sugar, according to personal taste needs to add sugar, the method is to take the sugar in boiling water to melt and cooled added to the mango meat together with the mix on the line.) I think it is better not to add sugar, a little sweet and sour feeling in the summer will be more refreshing and appetizing.

4

Pour it into a container and put it in the freezer.

5

Beat the egg whites to a rough froth, add 20 grams of boiling water to the egg whites and stir quickly with a whisk until stiff peaks form. (This is the raw egg sterilization method, piggy home learning)

6

Take out the mango pulp and egg white foam mix, I want to save time directly with a whisk on low speed, this time the volume of mango pulp a lot of fluffy.

7

Add some diced mango flesh, more flavor! Put it in the freezer for about four hours and you can eat it!