Mango Mousse, Mango Profile

Remove the skin from the mango and remove the flesh from the stone. Mash with the powdered sugar and the juice of one lemon.

Soak the gelatine until it collapses. Let it melt dripping wet in a small pan at low temperature.

Stir in a few spoonfuls of mango puree, then stir this amount into the remaining puree. Leave to cool for ten minutes.

Separately, whip the egg whites and cream until stiff. Fold the cream into the mango puree first, then the whipped cream. Leave to cool for at least 120 minutes.

Crush the raspberries with the sugar. If desired, strain through a sieve.

Arrange the mousse on plates and top with raspberry puree.

PROFILE:

The stone fruits of the mango tree grow in the tropics and subtropics. Depending on the variety, they can be oval to kidney-shaped, but also almost round. The color of the skin is also varied: yellow, green or red, sometimes multicolored or finely speckled. Furthermore, there are varieties that are barely larger than an apricot, while others reach a weight of up to 2 kg. The pulp tastes sweet and tart at the same time, sometimes it has a slightly resinous aftertaste.

Season: year-round.

Buying tips: Mangoes are just right ripe when the skin yields to finger pressure and the fruit smells intense. Unripe fruit can be ripened at room temperature in 5-8 days. Never store cooler than 8 degrees.

Cut into small pieces next to the center parallel to the stone or lengthwise down to the stone.

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