2 cups of diced mango
1/3 cup of sugar
1/4 cup of water
1 tablespoon of grated lime zest
4 large egg whites
1 cup of natural yogurt
1 envelope of unsweetened gelatin
Accessories
8 ramekins or mini-cakes with a capacity for 1/2 cup
2 cups of diced mango
1/3 cup of sugar
1/4 cup of water
1 tablespoon of grated lime zest
4 large egg whites
1 cup of natural yogurt
1 envelope of unsweetened gelatin
Accessories
8 ramekins or mini-cakes with a capacity for 1/2 cup
1
Puree the mango in a blender until smooth. Reserve
2
In an electric mixer, beat the egg whites until stiff peaks form
Add the sugar and continue beating until stiff peaks form. Reserve
3
Combine the water and gelatin in a heatproof bowl and let it sit for 1 minute
Place the bowl over simmering water and stir until the gelatin is dissolved
Add the gelatin mixture to the mango puree and mix well
4
Add the yogurt and lime zest, mixing until smooth
Fold in the beaten egg whites, using a spatula to mix delicately
Pour into ramekins or mini-cakes and refrigerate for at least 4 hours
Serve chilled, garnished with thin slices of mango.
