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Mango Mousse

ingredients

serves 6 - 8
1 kg (2 1/4 lb) ripe mangoes
90 ml (6 tbsp) fresh lime juice
1/2 cup (100) 4 oz caster sugar (superfine granulated)
1 tbsp (15 ml) gelatine
2 egg whites pinch of salt
scant 1/2 (us) cup (100 ml) double cream (heavy cream)
1 tbsp (15 ml) light rum

method

1. Peel the fruit and cut the flesh off the stones.

2. Puree with the lime juice in a blender or food processor.

3. When smooth, blend in the sugar, then scrape the mixture into a bowl with a rubber spatula.

4. Place 45 ml (3 tbsp) water in a small heatproof bowl.

5. Sprinkle the gelatine on to the liquid; Stand the bowl over a saucepan of hot water and stir the gelatine until it has dissolved completely.

6. Cool slightly, then stir into the mango puree.

7. In a clean, grease free bowl, whisk the egg whites with the salt until they form fairly stiff peaks.

8. Stir 15 ml (1 tbsp) of the egg whites into the puree to lighten it, then fold in the rest.

9. Lightly whip the cream and rum together in a separate bowl, then fold into the mango mixture as lightly as possible.

10. Spoon into a serving bowl. Refrigerate for about 3 hours until set.

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