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LOCATION: Recipes >> Desserts Pudding >> Mango Mousse 01

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MANGO MOUSSE

4 eggs, separated
1/3 cup fresh lime juice
2/3 cup sugar
1 cup mango puree (about 1 ripe mango)
1 tablespoon rum
1 cup heavy cream
pinch salt
pinch nutmeg

Combine egg yolks and lime juice in the top of a double boiler.
Gradually beat in the sugar. Cook over simmering water, stirring
slowly, until the mixture thickens enough to coat a spoon. This
may take 15 - 20 Minutes. When the mixture has thickened, remove
it from the heat and stir in the mango puree and the Rum. Allow
to cool for 2 hours in the refrigerator. You can speed up the
cooling by placing the mixture in a metal bowl set inside a larger
one filled with ice.

Whip the cream. Whip the egg whites with a pinch of salt until
stiff and still glossy, but not dry. Fold the egg whites into the
mango custard, and then fold in the whipped cream. Pour into a 4
- cup souffle dish ( or individual sundae glasses ), sprinkle with
nutmeg, and freeze for at least 4 hours.

Allow to stand at room temperature for 5 - 10 minutes before serving.

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