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Espumillas are a delicious meringue and fruit based dessert popular across Ecuador. You can make this popular street food at home! Choose whatever fruit you’d like to customize your experience.
5 from 1 vote
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Course: Dessert
Cuisine: ecuador
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 servings


  • 3 egg whites
  • 1.5 cups mango, I used frozen, thawed
  • 1 cup sugar


  • Add the mango and sugar into a pot, and simmer over high heat for about 5 minutes, until the fruit begins to release juices. Remove the mango syrup from the heat and allow to cool for a few minutes.
  • In a Kitchenaid Mixer or with a hand mixer, whip the egg whites until they turn stiff.
  • When the mango syrup has cooled, add it to a blender to remove any large chunks of mango.
  • As the egg whites are still whipping, add the pureed mango syrup about ¼ cup at a time, allowing one addition to incorporate completely before adding the next one.
  • Continue adding mango syrup until you spy the Espumillas begin to flatten from the weight. We don’t want this, so cease from adding any more syrup at this point! (It took about 1 cup of syrup for me).
  • Scoop into a bowl and top with any extra mango syrup or pieces. Enjoy!


Recipe copyright The Foreign Fork. For educational and personal use only. 
  • Mango: I used frozen mangos that I thawed before beginning the recipe. You can also use fresh mango if you’d like. Alternatively, you can use any fruit you have on hand. 
  • Egg Whites: I made this recipe after having some egg whites leftover from making some extra tiramisu filling! This is a great way to use up any leftover egg whites that you have.
  • Sugar: I used white, granulated sugar.
  • Heating the fruit with sugar is not the most traditional way to make Espumillas. However, I wanted my meringue to hold a bit more shape, so I thought the fruit syrup would help keep the egg whites stiff and glossy instead of foamy. If you want to make Espumillas the traditional way, simply mix the sugar with the fruit (with no heat) and add to the egg whites. 
  • Traditionally, the fruit is mashed by hand. You can do this if you’d like, or you can use the blender method referenced in the recipe! 
  • The most common flavor of Espumillas is guava. If you can find guava, that would be a great option for this recipe as well! 
  • You can eat this recipe served in a cup as the pictures show, but you can also serve them up in a cone! This will be more traditional to how it is served in Ecuador
  • Great topping options include coconut or sprinkles. It’s also popular to top Espumillas with a blackberry syrup called Arrope de Mora (you can change this recipe to English at the top). 
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