4 ripe and large mangoes, red or haden type
1 envelope of unsalted gelatin, white
1 1/3 cups water (320 ml)
4 room temperature egg whites
1/2 cup granulated sugar (90 g)
4 ripe and large mangoes, red or haden type
1 envelope of unsalted gelatin, white
1 1/3 cups water (320 ml)
4 room temperature egg whites
1/2 cup granulated sugar (90 g)
Peel the mangoes and cut the pulp into pieces
Blend in a processor until you get a cream. Reserve
In a small heatproof bowl, sprinkle the gelatin over 1/3 cup of water and let it hydrate for 5 minutes
Bring to a boil on high heat in a bain-marie and stir until dissolved
In a medium bowl, mix together 2 cups of mango cream (if there is any leftover pulp, use it to prepare juice), the remaining water, and the dissolved gelatin. Reserve
In an electric mixer, beat the egg whites until stiff peaks form
Add the sugar and beat well until stiff peaks form again
Fold into the mango cream delicately
Pour into a large serving dish, cover with plastic wrap, and refrigerate for 4 hours or until creamy
124 calories per serving