Mango Mousse

Directions

1. 1
   Note: For those with sensitivities, this recipe contains raw egg whites.
2. 2
   Once we ve peeled the mangoes, discard the stones and cut the fruit into pieces, blend the flesh (using a food processor or blender) until smooth.
3. 3
   Empty the pureed mango into a large bowl and whisk in the yogurt.
4. 4
   Put egg whites into a large, grease-free bowl or a food processor and whisk until stiff but not dry. Add sugar and whisk until thick and glossy.
5. 5
   Using a large metal spoon, fold the whites into the mango mixture. Divide among six glasses or bowls and chill until needed.
6. 6
   Cut passion fruits in half and scrape the pips and juices. Top each mousse with a teaspoonful of passion fruit and serve.
7. 7
   Make ahead:
8. 8
   Make mousses to the step before we whisk the egg whites up to a day ahead. Then when you are ready to serve, complete the recipe from the egg white step.