This mango mousse is full of bright flavor, both sweet and tart. Serve it in individual glasses, layered with whipped cream and decorated with fresh fruit. You can make this ahead of time and let it chill until you're ready to serve it.
- 2 egg whites
- 3/4 cup sugar
- 1/4 cup water
- 2 cups fresh or frozen mango chunks
- Juice of 1-2 limes
- 1 1/2 cups whipping cream
- 1 tablespoon gelatin
- Whipped cream for decoration
- Fresh fruit (raspberries, strawberries, fresh mango) for decoration
- Purée the mango with the lime juice. Add enough lime juice to make a smooth purée, about 2-3 tablespoons. Strain and set aside.
- In a bowl, sprinkle the gelatin over 1/4 cup of water and let rest for 5 minutes. Place the bowl over a pot of simmering water (do not let bowl touch the water) and stir until gelatin is dissolved. Stir the mango purée into the gelatin until well mixed. Strain once more. Set aside.
- Bring the 3/4 cup of sugar and 1/4 cup water to boil in a small saucepan.
- In the bowl of a standing mixer, beat the egg whites until stiff. Leave the mixer on the lowest speed until the sugar syrup reaches 120 degrees Celsius. Remove from heat and slowly pour the sugar into the egg whites while beating them.
- When the egg whites are stiff and shiny (meringue), stir 1/4 cup of the egg whites into the mango purée. Fold this mixture back into the meringue.
- Beat the whipping cream until soft peaks form. Gently fold the whipping cream into the egg white/mango mixture.
- Spoon the mousse into individual serving glasses, layering the mousse with more whipped cream and fruit if desired
- Chill for at least 2 hours before serving.