Mango Mousse
This rich and delicious tropical combination of flavors makes the perfect summer
dessert. For a glamorous presentation, fill balloon wine glasses with the mousse
and garnish with mango slices.
2 mangoes
2-1/2 tbsp. honey
2 tbsp. 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.
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 with mango
slices. Serves 8.