Mango Orange Mousse

By learen

Ingredients

• 1 28oz can mangoes or 2 small cans
• 1 envelope (1 T)unflavored gelatin
• 1/4 c cold water
• 3 eggs, room temp separated
• 3/4 c orange juice
• 1/2 c sugar, divided
• 1 T lemon juice
• dash salt
• 2 T rum
• 1 c whipping cream, divided
• shredded orange peel (optional)

Details

Servings 6

Preparation

Step 1

Process enough of the mangoes in blender or food processor container fitted with metal blade to make 1 cup puree. Thinly slice remaining mangoes; cover and refrigerate.

Sprinkle gelatin over cold water in small bowl; let stand 1 min to soften. Beat egg yolks with whisk in heavy 1 qt pan. Whisk in orange juice, 1/4 c sugar, lemon juice and salt. Cook over med low heat, stirring constantly, until mix is thickened. Remove from heat; add softened gelatin and stir until dissolved. Stir in mango puree 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 c sugar, 1 T 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 c cream until sof peaks form. Fold into mango mixture. SPoon into glass serving bowl. Refrigerate until firm, 3-4 hours or up until 24 hours. Just before serving, whip remaining 1/2 c cream until soft peaks form. Garnish mousse with reserved mango slices, whippe cream, and orange peel.