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Make merry mango memories with this festive holiday eggnog from mixologist Tony Abou-Ganim.
Serving Size: 15


• 12 jumbo eggs
• ½ pound superfine sugar
• 5 cups whole milk
• 1 fifth spiced rum
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ½ cup fresh mango puree

Seperate eggs. Set egg whites in the refrigerator.

In a mixing bowl beat yolks until creamy. Gradually add 1/4 pound of sugar, beating at high speeds until thick. Stir in milk, spiced rum, vanilla, cinnamon, and mango puree.

Place in refrigerator to chill, at least two hours.

Remove egg whites from the refrigerator and beat until soft peaks form. Add remaining 1/4 pound of sugar, beating into stiff peaks.

Fold the chilled spiced rum and mango mixture into egg whites.

Serve in a goblet, garnish with freshly ground nutmeg.

Recipe courtesy of the National Mango Board (



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