Mango Daiquiri Mousse
1 tablespoon gelatine
1/4 cup white rum
2 large mangoes
juice and finely grated rind of 2 limes
2 eggs, separated
1/2 cup caster sugar
1 cup heavy cream, lightly whipped
Whisk the gelatine into the rum and warm over boiling water or in the microwave.
Peel the mangoes and cut the flesh away from the stones. Place in a food processor or blender with the lime juice and rind. Beat the egg yolks with half the sugar until light and creamy.
Stir the mango puree into the egg yolk mixture then add the melted gelatine. Fold in the lightly beaten cream. Whisk the egg whites until fluffy and smooth. Sprinkle in the sugar while continuing to beat. When the egg whites are firm but not dry, gently fold into the mixture.
Pour the mousse into tall glasses or a large bowl and chill until set.