Ingredients for Mango Mousse
- Mangoes
- Lemon, Juice Of
- White Rum
- Icing Sugar
- Thickened Cream
- 2 large egg whites
- Pinch of salt
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How to Make Mango Mousse
- Puree 2 ripe mangoes (about 400g) with 2 tablespoons of lime juice, 1 tablespoon of rum (optional), and 1/4 cup of granulated sugar until completely smooth.
- Strain the puree through a fine-mesh sieve to remove any fibers. Refrigerate for 30 minutes.
- In a separate bowl, whip 1 cup of heavy cream until stiff peaks form. Gently fold the whipped cream into the chilled mango puree.
- In a clean, dry bowl, beat 2 large egg whites with a pinch of salt until soft peaks form.
- Gradually add 2 tablespoons of granulated sugar to the egg whites and continue beating until stiff, glossy peaks form.
- Gently fold the egg whites into the mango and cream mixture until just combined. Be careful not to overmix.
- Divide the mousse into individual serving dishes or a larger bowl. Chill in the refrigerator for at least 1-2 hours before serving to allow the flavors to meld and the mousse to set.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
254g
Fat
30g
Carbs
23g
