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gelatin - 1 tbsp
eggs - 3, separated
castor sugar - 1 cup
milk - 3/4 cup
cornflour - 2 tsp
vanilla essence - 1/2 tsp
mango pulp - 1 cup
double cream - 1 cup
mango - 1 sliced
How to Make Mango Mousse
Soak gelatin in 3 tbsp of water.
Beat the yolks with 3/4 cup sugar till light and creamy.
Mix corn flour with milk and pour over the egg yolks.
Mix well and cook and stir on a low flame till the custard begins to boil.
Dissolve the gelatin over a low flame (avoid boiling) and add to the custard.
Add essence and allow the custard to cool.
Mix the mango pulp with the custard.
Whip the cream over a bowl of ice till thick.
Reserve one and a half of the whipped cream for toping and gently mix the rest with the mango custard.
Beat the egg whites till stiff. Add the remaining sugar, little at a time, beating well after each addition.
Gently fold the whites into the custard.
Pour in a pudding bowl and leave in the refrigerator to set.
Serve decorated with the reserved cream and mango slices.
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