2 ripe mangos, peeled and chopped into small pieces
1 1/2 cups of sugar (270g)
2 envelopes of unsweetened gelatin (24g)
1/2 cup of water
1/4 cup of chopped fresh mint leaves
4 egg whites
2 ripe mangos, peeled and chopped into small pieces
1 1/2 cups of sugar (270g)
2 envelopes of unsweetened gelatin (24g)
1/2 cup of water
1/4 cup of chopped fresh mint leaves
4 egg whites
Cook the mango with sugar over medium heat
Cook for 20 minutes, stirring occasionally, without covering the pot
While that's cooking, sprinkle the gelatin over the water and let it hydrate for a few minutes
Then, place it in a saucepan set in simmering water to dissolve it
Blend the mango, mint, and dissolved gelatin in a blender
Transfer the mixture to a bowl and place it on a basin with ice and water
Stir occasionally until it thickens (it should have the consistency of raw egg whites)
Add the beaten egg whites and mix gently
Pour the mixture into an ungreased mold, 22 cm in diameter
Refrigerate until firm, then unmold and decorate with chopped mango pieces in syrup
Each serving contains approximately 130 calories
