Quick Mango Mousse

This is a delicious alternative to the traditional mousses, and very light and refreshing.   Using fresh or tinned mango (preferably fresh!), it is very quick to make, although mangoes are quite fiddly to unlock, as the flesh seems to cling very firmly to the stone.    Everybody has their own technique, but one I have found easy is to slice around the long edge, then slide a serrated knife into the mango, sawing it as close to the stone as possible, then lifting off the cut away part.  Repeat with the other half.  Score lines into the cut mango, and then cross hatch.  Using a spoon, scoop away the flesh.    It's messy!

Quick Mango Mousse

Quick Mango Mousse

2 ripe mangoes, flesh diced

2 egg whites

small quantity of icing sugar

2 tbsp lime juice (or lemon), and lime zest for decoration

½ pint double cream

6 pretty little glasses (approx, depending on size)

Purée the mango flesh in a processor, adding the lime juice, then the sugar to taste - it should be sweet, but not too sweet!   In a separate bowl, whisk the egg whites until they form soft peaks.  Whip the cream in yet another bowl until thickened, but not stiff.   Set aside 6 tbsp of the mango mixture. 

Fold the cream into the mango purée, then fold in the egg whites.  It helps to do a tablespoon of the whites first which opens up the texture of the mixture, then fold in the remaining whites until it is evenly mixed but you haven’t lost all the air in the whites. 

Pour a small quantity of the mango purée into the bottom of each glass, before adding the mousse.  Decorate with lime zest and any remaining mango purée, and chill before serving. 

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