Honey Mango Mousse Recipe
Ingredients
1 large ripe mango
1 tablespoon lime juice
300 ml (1/2 pint) unsweetened apple puree
1 tablespoon clear honey
3 tablespoons plain unsweetened yogurt
artificial sweetener, to taste
3 teaspoons powdered gelatine
2 tablespoons water
1 egg white
Directions
1. Halve the mango by cutting right round its circumference; remove the stone and scoop out the flesh into a bowl.
2. Blend the mango flesh and lime juice in the liquidizer; if necessary, make up to 300 ml (1/2 pint) with water.
3. Mix the mango and apple purees together; add the honey and yogurt. Add artificial sweetener to taste.
4. Put the gelatine and water into a small bowl; stand over a pan of hot water and stir until the gelatine has dissolved. Stir the gelatine mixture into the fruit puree.
5. Whisk the egg white until stiff but not dry; fold lightly but thoroughly into the mango and apple mixture.
6. Spoon into stemmed passes and chill for 2-3 hours. (Can be chilled for up to 24 hours.)
2. Blend the mango flesh and lime juice in the liquidizer; if necessary, make up to 300 ml (1/2 pint) with water.
3. Mix the mango and apple purees together; add the honey and yogurt. Add artificial sweetener to taste.
4. Put the gelatine and water into a small bowl; stand over a pan of hot water and stir until the gelatine has dissolved. Stir the gelatine mixture into the fruit puree.
5. Whisk the egg white until stiff but not dry; fold lightly but thoroughly into the mango and apple mixture.
6. Spoon into stemmed passes and chill for 2-3 hours. (Can be chilled for up to 24 hours.)
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
