Cuban Mango Mousse Recipes
CUBAN MANGO MOUSSE
Fluffy, rich, and delicious, this mousse is a perfectly sweet, authentic Cuban dessert!
Provided by smiithh
Categories Caribbean Recipes
Time 20m
Yield 8
Number Of Ingredients 5
Steps:
- Puree the mangoes, honey, and lime juice in a blender or food processor until smooth. Whip the heavy cream to soft peaks, and fold into the mango puree. Beat egg whites in a clean dry bowl until stiff, then stir half into the mango mixture. When well blended, gently fold the remaining egg white into the mousse until no streaks remain.
Nutrition Facts : Calories 186.9 calories, Carbohydrate 15.6 g, Cholesterol 50.9 mg, Fat 13.9 g, Fiber 1 g, Protein 2 g, SaturatedFat 8.6 g, Sodium 29.4 mg, Sugar 13.2 g
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- Place the thawed mango chunks in a food processor or high powered blender, and pulse until a smooth puree forms. Add the egg yolks, one at a time, pulsing until they’re well combined. Set the mixture aside.
- In the bowl of a stand mixer, beat the egg whites on medium speed until foamy. Add the cream of tartar, and continue beating until soft peaks form. Pour in ¼ cup of sugar and beat until stiff peaks form (the egg whites should be able to stand upright in peaks). Using a spatula, gently fold the egg whites into mango puree mixture.
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