Mango Mousse

Name: Mango Mousse
Ingredients: 1 pound, 1-2/3 ounces, weight Mango Pulp Or Mango Cubes, Cut Off From Whole, Peeled And Pitted Mangoes; 1 cup Powdered Sugar; 2 whole Lemon Juice; 4 whole Egg Whites; 2 cups, 1 tablespoon, 2 teaspoons, 7-1/8 pinches Cream; 4 whole Gelatin Leaves; 5-1/3 ounces, weight Raspberries (to Decorate)

7 ingredients

8 steps

Ingredients

1 pound, 1-2/3 ounces, weight Mango Pulp Or Mango Cubes, Cut Off From Whole, Peeled And Pitted Mangoes
1 cup Powdered Sugar
2 whole Lemon Juice
4 whole Egg Whites
2 cups, 1 tablespoon, 2 teaspoons, 7-1/8 pinches Cream
4 whole Gelatin Leaves
5-1/3 ounces, weight Raspberries (to Decorate)

Directions

1

Note: For anyone who has sensitivities, this recipe contains raw eggs.
2

1. If using fresh mangoes, puree the mango cubes in a blender along with sugar and lime juice. If using canned pulp, mix together mango pulp, sugar and lime juice well. Keep aside.
3

2. In one bowl, beat egg whites until stiff peaks form.
4

3. In another bowl, beat cream till soft peaks form and cream is fluffy. (Before whipping, it is best if you put the bowl and cream in the freezer for 5 minutes so that everything is nicely chilled before starting to work with it.)
5

4. Heat 2 to 3 tablespoons of water, squeeze gelatin leaves and dissolve them in hot water and add it to the mango mixture.
6

5. Add cream to the mango mixture and mix gently. Then add egg whites to this and fold till well combined.
7

6. Pour this into a dish and and refrigerate for at least 4 to 5 hours. Alternatively, you can even spoon the mix into individual cups or glasses and refrigerate.
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7. Serve chilled and enjoy!