Mango-Habanero Whipped Cream
Serves 5 people
Sweet and hot is a combination that sounds odd, but quickly becomes addictive. This sweet and hot whipped cream goes exceptionally well with chocolate.
1/4 cup dry white wine
1/4 cup sugar
1 ripe mango peeled and pitted
1/4 habanero chile seeded
l-1/2 cups whipping cream
In a small saucepan, combine the wine and sugar and bring to a boil, stirring to dissolve the sugar. Reduce the heat to low and simmer for 3 minutes to form a syrupy consistency. Remove from the heat and let cool.
In a blender, combine the mango pulp, habanero chile, and wine syrup and blend until smooth. Transfer to a bowl, cover, and refrigerate until well chilled
In a chilled bowl, whip the cream until stiff peaks form. Fold the cream into the chilled mango mixture. use immediately.
From:
Nuevo Tex-Mex
By David Garrido and Robb Walsh
Chronicle Books
Full-color photographs and illustrations throughout
Paperback, $19.95
ISBN 0-8118-1612-5
Recipe Reprinted by permission.
Nuevo Tex-Mex
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This page created 1998 and modified September 2007
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