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Mango Mousse
Mango Mousse
INGREDIENTS:
- Egg whites - 4 units
- SAS Mango pulp – 230g
- Unflavored gelatin – 15g
- Sugar - 200g
- Water - 100 ml
PREPARATION:
Stir the egg whites with half the sugar until stiff peaks are obtained. Blend the SAS Mango pulp with the remaining sugar until a smooth mixture is obtained . Add the previously soaked in water and melted gelatin and finally, with a spatula, add the egg whites using soft and enveloping movements. Place in greased pan and refrigerate. Serve and garnish.
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