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RECIPES
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Mango Mousse
Mango Mousse
  • 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 Freshly pureed mango
  • 1 1/2 Cups Heavy cream, whipped
  • 1 Ripe Mango, sliced for garnish
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.

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