1 tablespoon freshly squeezed lime juice
¼ teaspoon salt
2 large egg whites (or 3 small egg whites)
1½ cups fresh cream
3 cups canned sweetened mango pulp
1. Put the sugar, lime juice, salt, and ¼ cup water in a medium saucepan over medium-low heat. Cook without stirring until the mixture is golden brown and syrupy, and a drop of it forms a ball when dropped into a glass of cold water, about 20 minutes.
2. Meanwhile, beat the egg whites with the whisk attachment of a stand mixer (or a handheld electric mixer) until soft peaks form. Continue beating the egg whites as you gradually drizzle in the sugar syrup, then continue beating until the egg whites are thick and glossy, another 2 to 3 minutes.
3. In a separate bowl, whip the cream with the whisk attachment of a stand mixer (or a handheld electric mixer) until soft peaks form. Stir about ½ cup of the whipped cream into the mango pulp. Fold the remaining whipped cream into the egg white mixture, then fold in the mango mixture. Chill before serving. (Store leftover mousse in an airtight container in the refrigerator for up to a few days.)
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Garnish with: fresh cream, fresh mango pieces, mint.