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To prepare mango:
Place water and sugar in a saucepan at medium heat to make syrup.
Wait until sugar dissolves and boils for 5 minutes.
Blend mango in a blender or a processor and gradually add the necessary syrup to obtain a thick cream. Strain and set aside. This mixture may be frozen until ready to use.
For the sabayon:
Make a syrup with water and sugar to soft ball stage (230°F/112°C).
Lightly beat egg yolks with 2 tablespoons water in a bowl and cook over simmering water. Incorporate 2 tablespoons water. Slowly pour syrup to warm yolks while whisking vigorously. Continue whisking until thickened. Cool to lukewarm.
Beat cream cheese until creamy, add sugar and cream. Add yolk mixture to cheese and finally the mango purée folding carefully.
Line a loaf pan with plastic film or aluminum foil and pour mixture. Freeze for at least 8 hours.
Invert onto a serving plate or cut into thick slices and serve with Chocolate Crème Anglaise |
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