4 ripe mangoes, large, rose or haden type
1 envelope of unflavored gelatin, white
1 1/3 cups of water (320 ml)
4 egg whites
1/2 cup of sugar (90 g)
4 ripe mangoes, large, rose or haden type
1 envelope of unflavored gelatin, white
1 1/3 cups of water (320 ml)
4 egg whites
1/2 cup of sugar (90 g)
Peel the mangoes and cut the pulp into pieces
Blend in a processor to obtain a cream. Reserve
In a small heatproof bowl, sprinkle gelatin over 1/3 cup of water and let it hydrate for a few minutes
Heat over high heat in a bain-marie and stir until dissolved
In a medium bowl, mix 2 cups of mango cream (use any remaining pulp to prepare juice), the remaining water, and dissolved gelatin. Reserve
In a stand mixer, beat egg whites into stiff peaks
Add sugar and beat well to obtain firm peaks
Combine with mango cream and mix delicately
Place in a large dish, cover with plastic wrap and refrigerate for 4 hours or until creamy
124 calories per serving
