Mango-lime mousse

Ingredients for Mango-lime mousse

Instructions for Mango-lime mousse

To prepare the Mango-lime mousse recipe, please follow these instructions:

Free mango meat for the flat stone and peel. Tear the glue shale and save it. Blend mango meat with lemon juice.

Soaked house blast in cold water. Dissolve the sugar for even heat in a pot of ½ dl water. Whip the whites stiff, add under hot whipping the melted sugar and the cracked glue shale and immediately after the soaked blister. Whip until the foam has cooled off.

With cream:
Whip the cream stiff. Turn around One third of the mango curry in the whipped cream. Invert the cooled white carefully, the two kinds of foam should not be mixed completely. Turn another third of the mango curry into the mousse and spread it in 4-5 serving bowls.

With Ymer: Turn one-third of the puree into the yarn and carefully turn the chilled whipped whites in. Turn another one-third of the mango curry into the mousse and serve it in a serving bowl.

Taste the last third of the mango curry with sugar and serve it to the mousse