Now that it's feeling colder you may not feel like a sorbet, but for the holidays such as Christmas it's a good option for refreshing the palate between courses. It has a colour and a taste that you'll love, a dessert full of vitamins, very healthy and sugar-free, you can't ask for more.
You can serve it as I described here in large glasses or in ice cream dishes or you may want to serve it between courses, for example between the starter and the meat course, serving it in little glasses to refresh the palate for the next course.
If you have guests, you can prepare your glasses in the freezer and you only have to take them out 20 minutes before eating, when they will be in the best condition to serve.
I particularly like this dessert, firstly because it is made with fruit and secondly because it leaves you with a mouth-watering taste.
The best thing about mango is its vitamin A content (478µg/100g). This is a fat soluble vitamin that is great for the tissues and the eyes especially. Mango also provides vitamin C and folate that help the nervous system.
As for minerals, only the potassium content stands out, so it's a highly recommended dessert for hypertensives, but not for people with kidney disease.
The egg white also provides good quality proteins, without cholesterol, very important for people who have high fat levels in their blood.
It's an ideal dessert for diabetics because it is made with Castevia, but the mango is a tropical fruit with a high sugar content, so if diabetics have to control their sugar, a serving of 100g mango would be all right.
Not suitable for people allergic to egg.
The other day I made a version without egg, really fantastic.