Yellow Mango Mousse

Most people are familiar with mangoes, but do you know about yellow mangoes (bottom left in the photo)?  You might also see them called Manila, champagne, young, baby, honey, Ataulfo, or Adolfo mangoes.  

In the photo, you can see the yellow mango is shaped differently than more common varieties.  I prefer yellow mangoes for their delicately sweet flavor and "stringless" texture.  Another great feature - they have one of the thinnest seeds among all mango varieties so you get more mango for your money.  These tasty fruits are in season from March through September.

This mousse can be made up to 24 hours in advance and requires no cooking so it's a cinch to put together.  I hope you'll give it a try.

Items used to make this recipe:

(affiliate links)

• mixing bowls https://amzn.to/2WFn1M3

• silicone spoonula https://amzn.to/2LdeQRJ

---

Yellow Mango Mousse

Serves 6

Printable Recipe

Ingredients

• 2 ripe yellow mangoes, peeled and chopped

• 1 cup heavy cream, whipped

• 2 egg whites, whipped

Directions

1. In a food processor or blender, puree mangoes until smooth; pour into a medium mixing bowl.  

2. Carefully fold in whipped heavy cream; repeat with whipped egg whites.  

3. Divide mousse evenly among 6 dessert dishes and chill.