2 ripe mangoes
2 1/2 tablespoons honey
2 tablespoons fresh lime juice
1 1/4 cups whipping cream
2 egg whites


1. Cut mangoes on both sides of the pit. Reserve 4 mango slices for garnish. Scoop out remaining flesh; puree in a blender or food processor fitted with the steel blade. Add honey and lime juice and puree until smooth.
2. Meanwhile, using an electric mixer, whip cream until soft peaks form; fold into mango mixture.
3. Using a clean mixer bowl and beaters, beat egg whites until stiff. Stir half of whites into mousse, blending well. Fold in remaining egg whites, making sure there are no lumps. Spoon into individual dessert glasses or a serving bowl. Garnish with reserved mango slices.

Make sure your bowl, beaters and cream are very cold before whipping the cream to achieve maximum volume.

Mango Mousse
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