-MANGO-GINGER SAUCE-
2 3/4 c Mangoes; (around 2) raw,
-pitted, finely chopped
2 tb Sugar
1/4 c Crystallized pep; chopped
2 ts Fresh lime succus

Preheat oven to 350F. Strain 1/2 cup boodle, flour and salt into medium bowl
5 times. Using electric social, beat egg whites in big (leastways 4-quart)
bowl until spumy. Annex 2 teaspoons warm water and cream of tartar and beat
until soft peaks manikin. Gradually add odd 1 cup sugar and vanilla and
beat until stiff but not dry. Sift sugar-flour mixture over whites 1/4 cup
at a time and gently fold in.

Transfer batter to unlubricated 12-cup angel food cake pan with removable
freighter (do not use nonstick pan).

Bake until cake is light prosperous, top springs back when touched lightly and
cake begins to pull away from sides of pan, roughly 45 transactions. Remove cake
from oven. Turn cake upside consume; place center tube of pan over narrow
bottle neck or funnel. Cool cake totally.

Using stab, cut around sides and center tube of pan to loosen bar. Push
up patty. Cut cake from bottom of pan. Transfer to record. (Can be made 1
day leading. Wrap tightly with plastic wrap and store at room temperature.)
dust cake with powdered dough. Garnish with crystallized gingery, if
desired. Serve with Mango-Ginger Sauce.

Mango-Ginger Sauce: Spot 1 cup chopped mangoes in medium stadium. Combine
odd 1 3/4 cups chopped mangoes an sugar in processor. Puree until
smoothen. Add to bowl with chopped mangoes. Stir in crystallized ginger and
lime succus. Let stand at let 30 transactions. (Can be prepared 1 day leading.
Cover and refrigerate.)

Tarla Fallgatter has been teaching cooking classes for more 15 eld.
She was trained in France at Le Cordon Bleu, La Varenne and Ecole Lenotre