Easy recipe Mango Parfaits

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one/about two cup water one one/about two tsp powdered gelatine four ripe mangoes, peeled, pitted about two coarsely chopped (about four hundredg), about two finely diced one tbsp lemon zest (Recipes by ingridients lemon zest) one quarter cup lemon juice one quarter cup fresh lime juice one tbsp, lime zest (Recipes by ingridients lime zest) plus one tsp extra one cup caster, sugar (Recipes by ingridients sugar) divided about three large egg whites one quarter tsp cream of tartar one cup cold thickened cream Place the water in a small saucepan. Sprinkle the gelatine over the water and set aside for about about five minutes, or until the gelatine softens. Stir the gelatine mixture over low heat for about one minute, or until the gelatine dissolves. In a blender, puree the chopped mangoes, lemon zest (Recipes by ingridients lemon zest) and juice, lime juice, and one tablespoon of the lime zest (Recipes by ingridients lime zest) until smooth. With the machine running, blend in the gelatine mixture. Strain the puree through a fine-mesh sieve and into a large bowl. Meanwhile, using an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar in the mixer bowl on medium-high speed until stiff but not dry. Mango Parfaits. Gradually add one/about two cup of the, sugar (Recipes by ingridients sugar) beating until the mixture is stiff and shiny. Whisk one third of the meringue into the mango puree. Fold the remaining whites into the puree. Mango Parfaits. Using the electric mixer with the whisk attachment and clean bowl, beat the cream and remaining one/about two cup sugar (Recipes by ingridients sugar) until firm peaks form. Fold the whipped cream into the mango mixture. Mango Parfaits. Toss the finely diced mango with the remaining one teaspoon of lime zest (Recipes by ingridients lime zest) and divide half of the diced mango among eight three hundredml stemless wine glasses or dessert coups. Mango Parfaits. Divide the mango mixture evenly among the glasses. Cover and refrigerate for about about three hours, or until set. Cover and refrigerate the remaining diced mango. Divide the remaining diced mango over each and serve. .