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Mango Mousse

INGREDIENTS

  • 3 Tablespoons Meyers Rum
  • 2 Tablespoons Unflavored Gelatin
  • 6 Large Egg Yolks
  • 2/3 Cup Confectioner’s Sugar
  • 3 Tablespoons Lime Juice
  • 1 1/2 Cups Mango, freshly pureed
  • 1 1/2 Cups Heavy Cream, whipped
  • 1 Ripe Mango, sliced for garnish

DIRECTIONS

To Prepare for the Mousse:

Sprinkle the gelatin over the rum in a small bowl.
Let soak for 5 minutes.
In a stainless steel bowl, beat the egg yolks, and lime with the confectioner’s sugar over a warm water bath
until it starts to thicken, enough to coat the back of a spoon.
Remove from the heat, and beat until cool.

To Complete the Mousse:

Melt the gelatin over the warm water bath.
Fold the mango puree in to the egg mixture, followed by the softened gelatin, then fold in the whipped cream.

To Serve:

Pour into 6 tall parfait glasses and chill for 2 hours.
Garnish each serving with fresh mango slices.