Reviewed: Oct. 4, 2009

This was amazing!!!! I made it for a party and everyone enjoyed this light fluffy fruity treat. It was fast and easy. The only thing i would change is to buy egg whites and not try to do it yourself. It took me forever to seperate and beat the egg whites. But still this was so good and i would recamend it to anyone. I will make this recipe over and over again.

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sydney

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Reviewed: Jul. 12, 2009

love this recipe! i've made it half a dozen times or so, and it always turns out great, and garners many compliments. just thought i'd let everyone know...i sometimes use canned mango puree instead of mangoes, if they arent in season. it turns out fabulous that way, too. oh yea, and i usually refrigerate it for around 3 hours before serving.

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dragonfly.1212

Cooking Level: Intermediate

Living In: Mississauga, Ontario, Canada

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Reviewed: Jun. 26, 2009

I just made this and it is wonderful. It is very easy to make and was quickly eaten by my children. I plan to make another full batch for my girl's night out crew, can't wait to see what they think about it! I will use this recipe again. Thank you.

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Christine Helm

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Reviewed: Mar. 22, 2009

Mouth watering with a gentle flavor the perfect combination for a kick dinner or lunch. (with a Chardonnay wine) I used this recipe on a menu I prepared for my last culinary class and it was a complete success. This recipe will be use for further classes by my culinary teacher. Regarding what to do after is done please use your imagination :)

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Art

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Reviewed: Jun. 9, 2007

Ok so I let it sit in the fridge for an hour... it had an odd texture - probly from the mango... but still... i did NOT like this at all... way too much heavy cream to enjoy the sweetness it should of had

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Reviewer:

Danielle Elise

Cooking Level: Expert

Home Town: Whitesboro, New York, USA

Living In: North Las Vegas, Nevada, USA

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Reviewed: Feb. 5, 2007

Lite and easy.

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Reviewer:

Anita

Cooking Level: Beginning

Home Town: Chappaqua, New York, USA

Living In: Santa Monica, California, USA

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Reviewed: Dec. 10, 2006

A great dessert and so very easy to make! The mango+honey+lime was a bit too sweet for my taste so i added some lemon juice, which gave it a wonderful sweet-tart taste. This recipe can be used for many kinds of fruit. Lisonti and Heavenlea, nothing against the two of you apparently being novice cooks, but to give a recipe a one or two-star rating just because you don't understand (the very simple) instructions is IMHO very unfair. And Lisonti - as a rule, it is never a mistake to refrigerate a dish with ingredients such as whipped cream.

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kimchi70

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Reviewed: Nov. 7, 2006

....And then what? do you refrigerate? Does it have to set like chocolate mousse? Do you serve right away? Needs further instructions.

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LISONTI

Cooking Level: Expert

Living In: Mooresville, North Carolina, USA

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Reviewed: Nov. 5, 2006

Definately not for a beginner. I had to ask a lady in the grocery store what heavy cream was, she pointed to the carton of whipping cream.....there were no 'peaks' upon whipping.....and what are 'stiff' egg whites......perhaps I will try this again after my baking 101 course.

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