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Mango Mousse
2 Hrs 49 Mins
Diet Restriction
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Secret Ingredients
  • 2 (500 g) mangoes (or 600g mango flesh- canned is ok)
  • 1/2 a lemon, juice of
  • 2 tablespoons white rum (bacardi)
  • 60 g icing sugar
  • 100 ml thickened cream
  • 2 egg whites
  • 1 pinch salt
  • 2 tablespoons icing sugar , extra
  1. Puree the fruit with the juice, rum and sugar. Sieve and refrigerate for 1/2 hour.
  2. Whip the cream and fold into the fruit puree.
  3. Beat the egg whites with the salt to stiff peaks. Add extra sugar and beat again briefly; add gently to the puree mix until fully combined.
  4. Chill for 1-2 hours before serving.
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