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Suspiro Limeño de Mango

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  • Prep 15 min
  • Total 45 min
  • Ingredients 9
  • Servings 10
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Traditional Lima dessert that means ‘sigh from a girl from Lima’. It’s very sweet and indulgent. We’ve made it with mango for a fresh twist.
by Qué Rica Vida Cocina
Updated Sep 24, 2013
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Ingredients

  • 1 1/2 mangoes (2 1/2 cups), peeled, pitted (only the fruit)
  • 1 cinnamon stick
  • 1 can (14 oz) sweetened condensed milk
  • 1 cups half and half
  • 3 eggs, separated
  • 1 cup sugar
  • 1/3 cup water
  • 1/2 teaspoon ground cinnamon
  • Fresh raspberries, for garnish

Directions

  •  
    1
    Peel and cut up 1 mango, place in blender and blend until pureed, set aside.
  •  
    2
    In a medium sauce pan combine cinnamon stick, sweetened condensed milk and half and half. Cook on medium high, stirring constantly until it boils. Reduce heat to medium low and simmer until thickened or about 15 to 20 minutes; stirring frequently. Remove from heat. Remove cinnamon stick.
  •  
    3
    In 1 cup liquid measuring cup, beat egg yolks with a fork until well blended. Spoon 1/3 cup hot milk mixture stirring constantly to temper the egg yolks. Stir for about 1 minute. Stir warmed egg yolks into hot milk mixture, stirring constantly. Stir in mango.
  •  
    4
    Prepare an ice bath – in a large bowl, add ice cubes and cold water. Place saucepan with hot milk in ice bath being careful to not splash water into saucepan. Stir frequently to cool egg mixture – about 15 minutes or until room temperature. Move pan to the refrigerator and stir every 5 minutes.
  •  
    5
    Meanwhile, In small sauce pan, heat sugar and water over medium high heat until a thin thread appears when a spoon is lifted out of the sugar mixture. Make the meringue. Add the 3 egg whites to a bowl of stand mixer with whisk attachment. Beat on medium high until stiff peaks form.
  •  
    6
    With mixer running on low speed, slowly add hot sugar mixture in a thin stream. Increase speed to medium high and beat until mixture turns pure white and fluffy and bowl of mixer cools to room temperature. Spoon into piping bag fitted with large star tip.
  •  
    7
    Cut up remaining 1/2 mango and stir into pudding mixture. Spoon into small dessert cups and top with meringue. Dust with cinnamon and top with fresh raspberry. Store remaining mix in refrigerator.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Traditional Lima dessert that means ‘sigh from a girl from Lima’. It’s very sweet and indulgent. We’ve made it with mango for a fresh twist.
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