Mango Mousse

1. 1

   Note: For those with sensitivities, this recipe contains raw egg whites.

2. 2

   Once we ve peeled the mangoes, discard the stones and cut the fruit into pieces, blend the flesh (using a food processor or blender) until smooth.

3. 3

   Empty the pureed mango into a large bowl and whisk in the yogurt.

4. 4

   Put egg whites into a large, grease-free bowl or a food processor and whisk until stiff but not dry. Add sugar and whisk until thick and glossy.

5. 5

   Using a large metal spoon, fold the whites into the mango mixture. Divide among six glasses or bowls and chill until needed.

6. 6

   Cut passion fruits in half and scrape the pips and juices. Top each mousse with a teaspoonful of passion fruit and serve.

7. 7

   Make ahead:

8. 8

   Make mousses to the step before we whisk the egg whites up to a day ahead. Then when you are ready to serve, complete the recipe from the egg white step.

* Per serving · 4 servings · Values may vary.

No additional tips available.