Mango Mousse With Chocolate Cake Lining

1. 1

   Sprinkle gelatin over water in a bowl, let sit for 5 minutes to soak up water. Double boil the bowl and stir until the gelatin is all dissolved. Cool for about 10 minutes.

2. 2

   Stir sugar into the mango puree. (Add up to 1/2 cup more sugar if your mango is not sweet.).

3. 3

   Combine mango with gelatin and stir in whipped cream and whipped egg whites gently until smooth. Use a beater on low speed for a few seconds will help.

4. 4

   Scoop mousse in cups lined with a slice of cake.

5. 5

   Fruit dices can be put on top of mousse or between the mousse and the cake or both.

6. 6

   Refridgerate 2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.