Mango Roll

Ingredients:
Mango x 3-4 pc (choose the ripe ones)
Egg Whites x 4 (at room temperature, separate egg white in a small bowl before pouring to the big bowl for whisking to ensure no bad egg whites are added to the mixing bowl)
Caster Sugar - 160-170g
Lemon Juice - 1.5 tsp
Cream - 2/3 cup
Icing Sugar - for dusting purpose

* make sure you have baking paper at home + 2 baking trays + a long shaped plastic box

How to make:

* Pre-heat overn at 170'C

1. Whisk egg whites until foamy (like hair mousse). see 1st photo on left.

2. Add sugar to egg whites little by little and continue to whisk until it becomes glossy and firm. See 2nd photo on left.

3. Fold in lemon jiuce

4. Pour mixture to baking tray lined with baking paper. Smooth out top as the top part will be the top part of the mango roll. See 3rd photo on left.

5. Bake at 170'c for 25 min (at lower 1/3 of the oven) or until top is slightly golden and looks crispy.

6. Take out and cool down. In the meantime, prepare the mangoes and cream.

7. Cut mango into cubes and put a sieve underneath to drain the excess mango juice. (if the mango you put inside the roll is too "wet", it will make the roll soggy).

8. Whip cream until thicken and ribbons are formed as shown in photo on the left.

9. Mix the mango cubes with the whipped cream.

10. Dust another baking paper with icing sugar using a sieve.

11. Gently turn over the baked egg white in baking paper to the new baking paper dusted with icing sugar so that the top part of the baked egg white is now facing downwards.

12.Spread whipped cream with mango cubes onto the baked egg whites and roll gently with the new baking paper always on the outside.

13. Put the roll with the baking paper covering the outside inside a plastic box and put to refrigerator.

14. Before serving, cut away both ends as mango cream will

 not be even at the ends.