Mango Mousse - cooking recipe

Ingredients

2 (500 g) mangoes (or 600g mango flesh- canned is OK)
1/2 a lemon, juice of
2 tablespoons white rum (Bacardi)
60 g icing sugar
100 ml thickened cream
2 egg whites
1 pinch salt
2 tablespoons icing sugar, extra

Preparation

Puree the fruit with the juice, rum and sugar. Sieve and refrigerate for 1/2 hour.
Whip the cream and fold into the fruit puree.
Beat the egg whites with the salt to stiff peaks. Add extra sugar and beat again briefly; add gently to the puree mix until fully combined.
Chill for 1-2 hours before serving.