4 mangoes cut into pieces (600 g)
2 tbsp light butter
4 tbsp culinary adhesive
1 envelope unsweetened gelatin
Juice of 2 Sicilian limes
2 cups (chilled) skim milk
6 eggs
1/2 cup (chilled) water
1/2 cup cream 0% fat
2 tbsp rum
Mango slices with peel for garnish
8 oz light strawberry gelatin
4 mangoes cut into pieces (600 g)
2 tbsp light butter
4 tbsp culinary adhesive
1 envelope unsweetened gelatin
Juice of 2 Sicilian limes
2 cups (chilled) skim milk
6 eggs
1/2 cup (chilled) water
1/2 cup cream 0% fat
2 tbsp rum
Mango slices with peel for garnish
8 oz light strawberry gelatin
In a saucepan, combine the mango, lime juice, and butter
Cook over low heat for 20 minutes
Add 2 tbsp of adhesive and blend in a blender until a puree forms. Reserve
In a mixer, beat the eggs with 1 tbsp of adhesive until a cream forms. Reserve
In a saucepan, mix the milk and eggs and cook over low heat (do not let it boil)
Stir with a wooden spoon until thickened. Reserve
Dissolve the gelatin in water, bring to a simmer, then add to the egg cream
Add the puree, rum, whipped cream, and remaining adhesive
Mix well
Distribute into individual molds greased
Cover with plastic wrap and refrigerate for six hours
Unmold onto a dessert plate, top with gelatin, and garnish with mango slices.
