Mango Mousse

• 1 pound, 1-2/3 ounces, weight Mango Pulp Or Mango Cubes, Cut Off From Whole, Peeled And Pitted Mangoes
• 1 cup Powdered Sugar
• 2 whole Lemon Juice
• 4 whole Egg Whites
• 2 cups, 1 tablespoon, 2 teaspoons, 7-1/8 pinches Cream
• 4 whole Gelatin Leaves
• 5-1/3 ounces, weight Raspberries (to Decorate)

1. Note: For anyone who has sensitivities, this recipe contains raw eggs.
2. 1. If using fresh mangoes, puree the mango cubes in a blender along with sugar and lime juice. If using canned pulp, mix together mango pulp, sugar and lime juice well. Keep aside.
3. 2. In one bowl, beat egg whites until stiff peaks form.
4. 3. In another bowl, beat cream till soft peaks form and cream is fluffy. (Before whipping, it is best if you put the bowl and cream in the freezer for 5 minutes so that everything is nicely chilled before starting to work with it.)
5. 4. Heat 2 to 3 tablespoons of water, squeeze gelatin leaves and dissolve them in hot water and add it to the mango mixture.
6. 5. Add cream to the mango mixture and mix gently. Then add egg whites to this and fold till well combined.
7. 6. Pour this into a dish and and refrigerate for at least 4 to 5 hours. Alternatively, you can even spoon the mix into individual cups or glasses and refrigerate.
8. 7. Serve chilled and enjoy!

mango, powdered sugar, lemon juice, egg whites, cream, gelatin, weight raspberries

Taken from tastykitchen.com/recipes/desserts/mango-mousse-3/ (may not work)