2 ripe mangos, peeled and cut into pieces
1 1/2 cups sugar (270 g)
2 white gelatin sheets, unsweetened (24 g)
1/2 cup water
1/4 cup chopped mint leaves
4 egg whites
2 ripe mangos, peeled and cut into pieces
1 1/2 cups sugar (270 g)
2 white gelatin sheets, unsweetened (24 g)
1/2 cup water
1/4 cup chopped mint leaves
4 egg whites
Cook the mango with sugar over medium heat
Cook for 20 minutes, stirring occasionally, without covering the pan
While that's cooking, sprinkle gelatin over water, let it hydrate for a few minutes, and then cook in a bain-marie until dissolved
Blend the mango, mint, and dissolved gelatin in a blender
Transfer to a bowl and place it on a basin with ice and water
Mix occasionally until it starts to thicken (it should be like raw egg white)
Add beaten egg whites and mix delicately
Place into a 22 cm diameter cake pan greased with oil
Cook in the refrigerator until firm, then unmold and decorate with mango slices, if desired
130 calories per serving
