Mango Mousse

1. 1

   Cut the mangoes on both sides of the pit.

2. 2

   Reserve a few slices for decoration.

3. 3

   Scoop out all of the fruit flesh and puree until smooth.

4. 4

   Whip the heavy cream and fold into the mango puree.

5. 5

   Beat egg whites until stiff.

6. 6

   Stir half of whites into mousse, blending well.

7. 7

   Fold in remaining egg whites, make sure there are no lumps.

8. 8

   Spoon into individual dessert glasses and garnish with reserved mango slices.

No additional tips available.