Mango Mousse
2 mangoes
2 1/2 tablespoons honey
2 tablespoons fresh lime juice
1 1/4 cups heavy cream
2 egg whites
Cut the mangoes on both sides of the pit. Reserve a few slices for decoration,
if desired.
Scoop out the rest of the flesh and purée in a blender or food processor fitted
with the steel blade.
Add the honey and lime juice and purée until smooth.
Whip cream to soft peaks; fold into mango mixture.
Beat egg whites until stiff. Stir half of whites into mousse, blending well.
Fold in remaining egg whites, making sure there are no lumps.
Spoon into individual dessert glasses or a serving bowl. Garnish.