Mango Mousse – Peru
1. Pour condensed milk into the blender. One by one, add the yolks and blend well after each addition. Add lemon juice first and then the mango pulp. Blend preparation again until well blended.
2. Pour the gelatin into a small container that can go into the fire. Moisten with the water and let stand 5 minutes. Bring to a simmer and cook, stirring until melted (almost transparent). Add to the mixture and stir well.
3. Beat the egg whites until stiff and add them to the preparation with stirring motion. Pour into a lightly greased and refrigerate at least 3 hours before serving. Remove from pan to serve
Rate this recipe, leave comments, suggestions and ask questions in the space below!
Want to try this recipe? Sign up and save it in your recipe box!