Oil (for greasing)
1 cup of water (240 ml)
1 envelope of unsalted white gelatin (12 g)
2 large ripened mangoes or haden (1,1 kg), cut into pieces
1/2 teaspoon of grated lime rind
2 egg whites
4 tablespoons of sugar
Oil (for greasing)
1 cup of water (240 ml)
1 envelope of unsalted white gelatin (12 g)
2 large ripened mangoes or haden (1,1 kg), cut into pieces
1/2 teaspoon of grated lime rind
2 egg whites
4 tablespoons of sugar
Grease a 19.5 cm diameter and 9.5 cm high mold with oil. Reserve
In a small saucepan, sprinkle the water over the gelatin and let it hydrate for about 3 minutes
Heat over low heat, stirring constantly, until dissolved
In a blender, blend the mango with the dissolved gelatin and lime rind
Place in a bowl supported by a basin filled with water and ice and stir occasionally until the mixture becomes thick. Reserve
In an electric mixer, beat the egg whites until soft peaks form
Add sugar and continue beating to form a firm meringue
Mix gently with the reserved gelatin
Transfer to the prepared mold, cover with plastic wrap and refrigerate until firm (about 3 hours)
For the cream: in a blender, blend the mango pieces until smooth
Unmold the mousse onto a decorative plate and serve with the mango cream
142 calories per serving
