Mango mousse with strawberry sauce

Name: Mango mousse with strawberry sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 7 sheets white gelatine; 2 can(s) (425 ml each) Mango; 4 TABLESPOONS Lemon juice; 50 g + 1-2 tablespoons sugar; 200 g Whipped cream; 1 package Vanillin sugar; 300 g Strawberries (frozen or fresh); 2 ripe kiwis; 7-10 Tbsp Mint

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

7 sheets white gelatine
2 can(s) (425 ml each) Mango
4 TABLESPOONS Lemon juice
50 g + 1-2 tablespoons sugar
200 g Whipped cream
1 package Vanillin sugar
300 g Strawberries (frozen or fresh)
2 ripe kiwis
7-10 Tbsp Mint

Directions

1
Soak gelatine in cold water. Drain the mango well. Puree with lemon juice and 50 g sugar. Squeeze the gelatine and dissolve carefully in the pot. First stir in some mango puree and then stir into the whole puree.
2
Chill the mass for 15-20 minutes until it begins to gel.
3
Whip the cream until stiff and allow the vanillin sugar to trickle in. Carefully fold the cream into the puree. Fill the mango mousse into a flat dish. Cover and chill for at least 4 hours.
4
Defrost frozen strawberries. Wash and clean fresh strawberries and puree with 1-2 tbsp. sugar. Peel and slice the kiwis. Cut out small flowers as desired.
5
Using a large moistened tablespoon, cut out egg-shaped cams from the mousse and place them on dessert plates. Serve with strawberry sauce. Decorate with kiwi flowers and mint.