- 2 medium mangoes, peeled and cubed
- 2 1/2 tablespoons honey
- 2 tablespoons fresh lime juice
- 1 1/4 cups heavy cream
- 2 egg whites
- Puree the mangoes, honey, and lime juice in a blender or food processor until smooth. Whip the heavy cream to soft peaks, and fold into the mango puree. Beat egg whites in a clean dry bowl until stiff, then stir half into the mango mixture. When well blended, gently fold the remaining egg white into the mousse until no streaks remain.
07/25/2019
recipepes.com
cuban mango mousse, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
