All Easy Recipes. Cook all that you can cook. Mango Mousse
 
What You Need:            (To Serve: 8)
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  • 5 medium-sized (about 1 pound each) ripe mangoes
  • 1/3 cup strained fresh lime juice
  • 2 egg whites
  • A pinch of salt
  • 1/3 cup sugar
  • ½ cup heavy cream

    • How To Cook:
    1. With a small, sharp knife, peel the mangoes and cut the flesh away from the large, flat stone inside each fruit. Cut the flesh of 2 of the mangoes into ¼-inch dice and set aside.

    2. Chop the 3 remaining mangoes fine and puree them through a food mill set over a bowl. Then stir in the lime juice.

    3. In a large bowl, using a whisk or a rotary or electric beater, beat the egg whites with the salt until they are frothy.

    4. Sprinkle in the sugar and continue beating until the egg whites are stiff enough to stand in unwavering peaks when the whisk is lifted from the bowl.

    5. In a separate, chilled bowl, but with the same beater, whip the cream until it is stiff enough to form firm peaks.

    6. With a rubber spatula, fold the egg whites into the cream. Stir about 1 cup of the mixture into the mango puree, then pour the puree over the remaining cream and fold them together gently but thoroughly. Carefully fold in the diced mango.

    7. Spoon the mousse into individual dessert dishes or a large serving bowl. Refrigerate it for at least 3 hours before serving.
    		 
    		 
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