5 gelatine leaves (soaked in cold water for 15 minutes)
6 large ripe mangoes
200g caster sugar
125ml egg whites
450ml double cream
Method:
Skin the mangoes and hack away the flesh from the stones. Put the flesh into a liquidiser (this is best done in two batches) and blitz them until you have a nice smooth purée. Pass this through a sieve, measure out 600ml of purée and keep any remainder for making a smoothie.
Dissolve the sugar in a little water over a high heat and boil the resulting syrup down to the softball stage (thick and sticky, but still pourable). Remove from the heat.
Whisk the egg whites until stiff then slowly pour on the hot sugar syrup, whisking all the time. Whisk for three further minutes. Lift the gelatine leaves from the water and squeeze out the excess water. Warm the mango purée in a saucepan, but don’t let it boil, and stir in the gelatine until dissolved.
Carefully fold the meringue into the mango mix. Now whisk the cream into a soft peak and fold it into the mousse mix. Pour the mixture into a large jug and divide into individual dishes. Cover and leave it to chill overnight in the fridge and serve when required.
This dessert keeps in the fridge for up to 48 hours and is delicious served with freshly chopped mango.
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