Mango-Orange Mousse the Editors of Publications International, Ltd.
This tropical-flavored dessert also tastes good when served in a baked pie shell.
Makes 6 to 8 servings
|1||large can (28 ounces) mangoes or 2 small cans (15 ounces each) mangoes, drained|
|1||envelope (1 tablespoon) unflavored gelatin|
|1/4||cup cold water|
|3||eggs* (room temperature), separated|
|3/4||cup orange juice|
|1/2||cup sugar, divided|
|1||tablespoon lemon juice|
|1||cup whipping cream, divided|
|Shredded orange peel for garnish|
|Mint sprig for garnish|
*Use only grade A clean, uncracked eggs.
- Process enough of the mangoes in blender or food processor container fitted with metal blade to make 1 cup purée. Thinly slice remaining mangoes; cover. Refrigerate; reserve for garnish.
- Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Beat egg yolks with whisk in heavy 1-quart pan. Whisk in orange juice, 1/4 cup sugar, lemon juice and salt. Cook over medium-low heat, stirring constantly, until mixture has thickened enough to lightly coat metal spoon. Remove from heat; add softened gelatin and stir until dissolved. Stir in mango purée and rum. Refrigerate until mixture mounds slightly when dropped from spoon.
- Beat egg whites in large bowl with electric mixer at high speed until frothy. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating well after each addition. Beat until stiff peaks form; fold into mango mixture. Without washing bowl or beaters, whip 1/2 cup cream until soft peaks form. Fold into mango mixture. Spoon into glass serving bowl. Refrigerate until firm, 3 to 4 hours or up to 24 hours. Just before serving, whip remaining 1/2 cup cream until soft peaks form. Garnish mousse with reserved mango slices, whipped cream, orange peel and mint.
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