Mango Mousse with Raspberry Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 mango (s), ripe
- 30 g powdered suar
- 1 tablespoon lemon juice
- 2 sheets gelatin
- 0.5 dl ½ cream
- 2 egg (s), including the egg white
- 400 g raspberries, frozen
- 2 tablespoon sugar
Print Recipe
Pin Recipe Instructions
- Peel the mangoes and remove the pulp from the stone. Puree with powdered sugar and lemon juice. Soak the gelatin. Dissolve dripping wet in a pan over low heat. Add a few spoons of mango puree, then stir this mixture into the rest of the puree. Chill for 10 minutes.
- Beat egg white and cream separately until stiff. First whipped cream, then whipped egg whites under the mango puree. Chill for at least 2 hours. Puree the raspberries with the sugar. Pass through a sieve as desired. Arrange the mousse on a plate and pour the raspberry puree over it.
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