Mango & Passionfruit Mousse
Created by ImPat on October 29, 2014
- Servings: 8
- Prep Time: 40m
- Cook Time: 5m
- Recipe #15335
Ingredients
- 1 tablespoon unflavored gelatin (plain)
- 1/3 cup water (boiled)
- 2 cups pureed mango (pulp)
- 1/3 cup pureed passion fruit (pulp, plus extra)
- Passion fruit pulp, to garnish
- 2 tablespoons liqueur (mango liqueur, optional)
- 2 egg whites
- 1/4 cup caster sugar
- 1/2 cup heavy (thickened cream)
- Wafer biscuit (thin cookies to serve)
How to Make
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Step 1: Stir gelatine and 1/3 cup boiling water in a small jug until dissolved. Cool 5 minutes.
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Step 2: Place pulp and liqueur (if using) in a large bowl and stir to combine.
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Step 3: Stir in gelatine mixture.
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Step 4: Place egg whites in a medium mixing bowl and using an electric mixer beat to soft peaks, gradually add sugar beating until dissolved.
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Step 5: Beat cream in a separate bowl to soft peaks.
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Step 6: Fold cream into fruit mixture.
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Step 7: Then fold cream and fruit mixture into the meringue (egg white) mix.
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Step 8: Pour into 8 x 3/4 cup capacity serving dishes or glasses.
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Step 9: Chill until set (overnight is best) or make first thing to serve that night.
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Step 10: Garnish with extra whipped cream and passionfruit pulp and serve with thin wafer biscuits (cookies).
Nutritional Facts
- Serving Size: 1 (101.9 g)
- Calories 106.2
- Total Fat - 2.8 g
- Saturated Fat - 1.7 g
- Cholesterol - 10.3 mg
- Sodium - 9.2 mg
- Total Carbohydrate - 18.6 g
- Dietary Fiber - 0.2 g
- Sugars - 17.5 g
- Protein - 0.9 g
- Calcium - 16.4 mg
- Iron - 0.3 mg
- Vitamin C - 11.4 mg
- Thiamin - 0 mg