Mango mousse

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Depending on the size of your glasses this recipes makes enough for about 6-8 people

Course Dessert

Cuisine Dutch

Keyword mango

Prep Time 15

Cooling 4

Total Time 4 15

Servings people

Calories 283

Author Simone

Equipment

6 glasses

Ingredients

50 gr grated coconut
2 tbsp sugar
1 egg white

For the mousse

3 large ripe mango
2 pcs passionfruit
juice of 1 lemon
2 gelatine sheets
150 ml double cream
2 egg whites
85 gr sugar

Topping/decoration

pomegranate seeds
grated coconut

Instructions

Put the coconut and the sugar together in a bowl and stir together.
Put the egg white in another bowl and whisk this loosely for a second or so.
Dip each glass into the egg white first and after that into the coconut-sugar mixture. Leave to dry.
Make the mousse by cleaning the mango and putting the flesh into a blender. Add the dragon or passionfruit and the juice of the lemon. Puree everything and then put it through a sieve to remove all the seeds.
Soak your gelatine leaves in cold water for about 5 minutes. Heat the cream on the stove until almost boiling, add the gelatine to it and stir until dissolved. Add this to the mango mixture.
Mix the eggwhites till firm, add the sugar and mix until glossy and stiff peaks form. Fold this carefully through the mango mix
Pour into the glasses and leave to set in the fridge
Decorate with some pomegranate and the grated coconut or use coconut cream.

Notes

According to the original recipe I had to use two leaves of gelatine which I did, but considering the fact it didn't really set very well I would use three leaves for next time

Nutrition