Mango Mousse

Happy Friday! Why not make something fancy, but really easy and really fresh, for dessert tonight? Here's my tip - a mango mousse. Just the ticket after a heavy meal, and with wonderfully refreshing taste. It also takes you away from the dreary winter gloom, right to the beaches of South America. Or well, I suppose that depends on your imagination. But it's a very good start.

Mangomousse
Serves 4-6, depending on how big your glasses are.

250 g mango, diced (you can use frozen, defrosted, if you don't have any ripe ones)
the juice of 1 lime
100 ml (about 6 1/2 tbsp, or 0,4 cups) of powdered sugar
2 leaves of gelatin
2 egg whites
250 ml (1 cup) cream (full fat, 35-40%)
2 passionfruits, to decorate

Purée the mango. I use my immersion blender for this. Add the lime juice and the powdered sugar, and mix well. It should be very smooth.

Beat the egg whites until very stiff. In another bowl, whip the cream until it's deliciously fluffy and holds soft peaks.

Let the gelatin leaves soak in cold water for a few minutes. Meanwile, bring 2-3 tablespoons of water to a boil.

Take the gelatin leaves from the cold water, and squeeze them. Melt them in the hot water, and add to the mango mix.

Add the mango mix to the cream, and mix well but gently. Add the egg whites and fold until completely combined.

Spoon into pretty cups or glasses, and place in fridge for at least 3-4 hours. At serving, divide a few passionfruits, scoop out the seeds and decorate with this.

Recipe in Swedish:
Mangomousse