Mango and passion fruit mousses
SmartPoints® value per serving
A light and tangy mousse with the added crunch of passion fruit seeds.
3 portion(s), large, ripe
Medium fat soft cheese
Egg white(s), raw
6 medium, halved
- Cut down the sides of the stone of the mangoes and then cut off the skin. Remove any more flesh that you can from the stones before discarding them. Roughly chop the flesh and place in a food processor or use a hand blender. Blend to a purée. Add the soft cheese and sweetener to taste and blend again.
- In a clean grease-free bowl, whisk the egg whites until they hold stiff peaks. Place the mango mix in a bowl and carefully fold in the egg whites.
- Scoop the flesh and seeds from the passion fruit. Using eight serving glasses, layer the mango mix with a spoonful of passion fruit. Repeat, ending with the passion fruit. Serve immediately.
Try to buy ripe mangoes - not too firm but with a bit more give to the flesh, as they have a better flavour and are naturally sweeter.