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
Mango Mousse with Raspberry Sauce
Mango Mousse with Raspberry Sauce

Instructions

  1. 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.
  2. 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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