It would depend on your recipe- many recipes use gelatin to thicken the mixture. Mangos have a delicate flavor and I would worry about the yolks making it taste eggy!
Egg yolks need to be cooked and you don't indicate if this is a cold prepped cream mix or a cooked one. Need more information. Use gelatin sheets softened in water. It also depends on what form of 'mango' you are using. Fresh mango is stringy and doesn't puree well. A pure mango juice or concentrated mango juice would work well and would probably blend in better.
Answers
September 28, 2010
It would depend on your recipe- many recipes use gelatin to thicken the mixture. Mangos have a delicate flavor and I would worry about the yolks making it taste eggy!
September 28, 2010
Egg yolks need to be cooked and you don't indicate if this is a cold prepped cream mix or a cooked one. Need more information. Use gelatin sheets softened in water. It also depends on what form of 'mango' you are using. Fresh mango is stringy and doesn't puree well. A pure mango juice or concentrated mango juice would work well and would probably blend in better.