Web www.indianfoodforever.com

MANGO MOUSSE

• Peel the mangoes, sliced the flesh off the seeds, and puree in an electric blender with the lime juice, being careful not to over -blend.
• There will be 5 cup of puree.
• Stir in the sugar.
• Dissolve the gelatin in 1/4 cup hot water, cool, and stir into the mango puree.
• Beat the egg whites with the salt until they stand in peaks.
• Whip the cram until it is stiff.
• Fold the cream into the egg whites, then fold this mixture gently into the mango puree.
• Pour into a big size serving dish, or into individual dishes, and chill in a freezer for 2 to 3 hours, or until set.