This dessert is a tribute to the many desserts created by Cuban chefs. Serve with whipped cream spiked with rum.
- Portion size 8 servings
- Credits : Canadian Living Magazine: April 2006
Grease 13- x 9-inch (3 L) glass baking dish; set aside.
Cut off mango flesh from each side of pit. Cut grid pattern of 3/4-inch (2 cm) squares in flesh down to but not through skin. Gently push skin to turn inside out; cut off flesh and place in prepared baking dish. Cut off rind of pineapple; trim, quarter, core and cut pineapple into bite-size cubes. Add to mangoes. Add sugar, rum and lime juice; toss and set aside.
Cake Topping: In large bowl, beat egg whites until soft peaks form. Beat in 1/3 cup (75 mL) of the sugar, 1 tbsp (15 mL) at a time, until stiff glossy peaks form.
In separate large bowl, beat egg yolks with remaining sugar until pale. Add flour, rum, lime rind and salt ; stir until combined. Whisk in one-quarter of the egg whites; fold in remaining whites. Scrape over fruit; spread evenly. Pour pineapple juice over top.
Bake in centre of 350°F (180°C) oven until tester inserted in centre comes out clean, about 50 minutes. Let cool on rack for 1 hour. Dust with icing sugar. Serve warm.
Nutritional facts <b>Per serving:</b> about
- Sodium 105 mg
- Protein 5 g
- Calories 279.0
- Total fat 3 g
- Cholesterol 93 mg
- Saturated fat 1 g
- Total carbohydrate 60 g
- Iron 9.0
- Folate 18.0
- Calcium 3.0
- Vitamin A 20.0
- Vitamin C 68.0