4 ripe mangoes, large, type pink or haden
1 envelope of unsalted gelatin, white
1 1/3 cup of water (320 ml)
4 egg whites at room temperature
1/2 cup of sugar (90 g)
4 ripe mangoes, large, type pink or haden
1 envelope of unsalted gelatin, white
1 1/3 cup of water (320 ml)
4 egg whites at room temperature
1/2 cup of sugar (90 g)
Peel the mangoes and cut the pulp into pieces
Blend in a processor until you get a cream
Set aside
In a small refrigerator-safe bowl, sprinkle gelatin over 1/3 cup of water and let it hydrate for 5 minutes
Bring to high heat in a water bath and stir until dissolved
In a medium bowl, mix together 2 cups of mango cream (if there's leftover pulp, use it to prepare juice), the remaining water, and the dissolved gelatin
Set aside
In an electric mixer, beat egg whites until stiff
Add sugar and beat well until you get firm peaks
Add to the mango cream and mix delicately
Place in a large serving dish, cover with plastic wrap, and refrigerate for 4 hours or until creamy
124 calories per serving
