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Mango Mousse




Source of Recipe


Internet


List of Ingredients




14 oz Can mangoes in syrup
2 Pc preserved ginger, chopped
1 c Heavy cream
4 ts Powdered gelatin
2 tb Water
2 Egg whites
1 1/2 tb Light brown sugar
Preserved ginger to decorate
Lime zest to decorate



Recipe



Drain the mangoes, reserving the syrup. Blend the mango pieces and ginger
in a food processor or blender for about 30 seconds, or until smooth.
Measure the puree and make up to 1 1/4 with the reserved mango syrup. In a
separate bowl, whip the cream until it forms soft peaks. Fold the mango
mixture into the cream until combined. Dissolve the gelatin in the water
and let cool slightly. Pour the gelatin into the mango mixture in a steady
stream, stirring constantly. Let cool in the refrigerator for about 30
minutes, until almost set. Beat the egg whites in a clean bowl until they
form soft peaks, then beat in the sugar. Gently fold the egg whites into
the mango mixture with a metal spoon. Spoon the mousse into individual
serving dishes or tall glasses and decorate with preserved ginger and lime
zest. Serve immediately.