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

• About the Book
• About the Authors

• Recipes
  • Black Bean Sauce
  • Goat Cheese Enfrijoladas Negras
  • Mango-Habanero Whipped Cream
  • Pineapple Pico
  • Pumpkin Flan

 

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This page created 1998 and modified September 2007

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