- 1 teaspoon Gelatin powder
- 40 grams Boiling water
- 250 grams fresh mango flesh, (plus extra for garnishing)
- 250 grams pouring (whipping) cream
- 3 egg whites, (85g)
- 60-100 grams raw sugar, (optional, adjust to taste)
- pinch of salt
Recipe is created for
Add raw sugar to the mixing bowl and mill 10 sec / speed 9. Scrape the sides of the bowl.
Place boiling water into a separate small bowl and add the gelatin powder. Stir until dissolved.
Add mango flesh and dissolved gelatin into the TM bowl and puree 30 sec / speed 8. Empty TM bowl and set puree aside. Clean TM bowl and dry.
Insert butterfly. Add whipping cream into the mixing bowl and whip 10-30 sec / speed 4 or until thickened.
Remove butterfly. Empty TM bowl and set whipped cream aside. Clean TM bowl and dry.
Insert butterfly. Place egg whites and salt into the mixing bowl and whip 3½ min / speed 3.5, or until stiff peaks form.
Add reserved mango puree and whipped cream to the TM bowl and combine 20 sec // speed 3.
Pour mousse into individual portion cups and leave in the fridge to chill and set. Garnish with freshly diced mango prior to serving.
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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