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Mango-Orange Mousse
Mango-Orange Mousse
Yield: Makes 6 to 8 servings
This tropical-flavored dessert also tastes good when served in a baked pie shell.
Ingredients:
1large can (28 ounces) mangoes or 2 small cans (15 ounces each) mangoes, drained
1envelope (1 tablespoon) unflavored gelatin
1/4cup cold water
3eggs* (room temperature), separated
3/4cup orange juice
1/2cup sugar, divided
1tablespoon lemon juice
Dash salt
2tablespoons rum
1cup whipping cream, divided
Shredded orange peel for garnish
Mint sprig for garnish
Preparation:
1.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.2.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.3.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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