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.