Mango and Orange Mousse

A light and refreshing dessert.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Mango and Orange Mousse

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    Ingredients

    2 large ripe mangoes 2 tsp unflavored gelatin powder
    1/4 cup fresh orange juice pinch of salt
    finely grated zest of 1 orange 1 large egg white
    1/4 cup superfine sugar 2/3 cup heavy cream

    directions

    Prep: 40 min Total: 45 min
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    • 1

      Cut the flesh off both sides of the mango stone. Scoop out the flesh and discard the skin. Set aside 1 piece of mango. Cut the remaining mango, including the flesh clinging to the stone, into chunks. Puree with the orange juice in a food processor. Transfer to a bowl and stir in the orange zest and superfine sugar.

    • 2

      Sprinkle the gelatin over 3 tbsp water in a small heatproof bowl and let stand for 5 minutes until softened. Place the bowl in a saucepan of gently simmering water and stir until the gelatin has completely dissolved. Cool slightly, then stir into the mango puree.

    • 3

      Whip the egg white and salt in a large, clean bowl until stiff peaks form. Fold the egg white mixture into the mango mixture.

    • 4

      Whip the cream to soft peaks. Fold half into the mango mixture. Divide the mixture among 4 dessert glasses. Refrigerate until the mousses are set, at least 1 hour or up to 2 days.

    • 5

      Slice the reserved mango. Top each serving with a dollop of whipped cream and a mango slice. Serve chilled.

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