Mango and Passion Fruit Mousse

As usual when I return from my annual vacation in Kerala, my father gives me frozen passion fruit pulp; this year I got 3 big bottles of passion fruit pulp :).... That means you guys will get to see more passion fruit recipes here ;).... this time I tried Mango and Passion fruit Mousse and the end result was awesome...... Alphonso mango pulp and passion fruit pulp mixed with whipped cream and egg whites you just can’t go wrong :).....  It is a very easy to make dessert with absolutely no cooking involved....  Ensure gelatin and puree are at equal temperature to prevent lumps when combining.... Mousse is best made day before serving..... Since this mousse contains raw egg whites I will not recommend this dessert for small kids or pregnant ladies...... 

Mango and Passion Fruit Mousse

Recipe Source ~ Australian Food
Preparation time ~ 45 mints

Serves - 8

Ingredients:

1 tbsp unflavored gelatin

1/3 cup boiled water

2 cups mango pulp

1/3 cup passion fruit pulp plus extra to garnish

2 tbsps mango liqueur (I used white rum), optional

2 egg whites

¼ cup caster sugar

½ cup thick cream

Method:

Stir gelatin and 1/3 cup boiling water in a small jug until dissolved. Cool 5 minutes. Place pulp and liqueur (if using) in a large bowl and stir to combine. Stir in gelatin mixture. Place egg whites in a medium mixing bowl and using an electric mixer beat to soft peaks, gradually add sugar beating until dissolved. Beat cream in a separate bowl to soft peaks. Fold cream into fruit mixture. Then fold cream and fruit mixture into the meringue (egg white) mix. Pour into 8 x ¾ cup  capacity serving dishes or glasses. Chill until set (overnight is best). Garnish with extra whipped cream and passion fruit pulp and serve.