1. In a medium bowl, stir together the mango puree with the lime juice, rum and 1/4 cup sugar. 2. Place 2 large empty mixing bowls into the freezer to chill (will be used in a later step). 3. To a large saucepan on medium heat, add the mango puree mixture (above) and 1/2 a cup of water and bring to a low-simmer. 4. Add the gelatin and reduce the heat to medium-low. Simmer for 5 minutes, stirring constantly, then remove from heat and let the mixture cool to room temperature. 5. Remove the chilled bowls from the freezer and in one, whisk together the heavy cream and 1/8c sugar until the mixture forms stiff peaks. 6. In the second chilled bowl, beat together the egg whites and the salt to form stiff peaks. 7. Fold the egg white mixture into the cream mixture gently, making sure not to over-mix. 8. Carefully fold together with the room temperature mango mixture. 9. Pour into individual (1-2 cup sized) serving dishes and chill for 1 hour before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
