Preparation

pour the mango pulp into a bowl. add the lemon juice and stir well. whip the cream until thick and set it aside in the refrigerator.
soak gelatin sheets in cold water for 5 minutes. drain and melt in a water bath or in the microwave, but without boiling. add the gelatin to the mango pulp and stir well. also wrap the whipped cream in the mango pulp, stirring gently.
beat the egg whites, add the sugar, little by little and beating constantly, until they are very firm. add them also to the mango cream, stirring carefully. take the mousse to cold until it is very cold.

Ingredients

  • ½ lemon
  • 1 can of mango pulp
  • 2 dl of cream
  • 4 egg whites
  • 5 sheets of gelatin
  • 80 grs of sugar
  • red fruits q.s.