The hardest part of this recipe is to find a ripe mango! Mango peel, remove the bone and Porirua it in a blender (you can buy baby food: mango puree). Add in the mango puree, lemon juice, liqueur and brown sugar. I have a small brown sugar TM "Mistral".

Whisk in a solid foam protein. Whisk the cream until stable peaks. Start rite! Cream enter in the mango puree and gently stir. In 2 hours you enter in the mango-creamy mass of beaten egg white. Spread the mousse in 6 serving plates and leave for an hour in the fridge.

You can serve the mousse just like you can with cookies. I combined the melted chocolate with whipped cream (50 grams of chocolate and 100 g cream) and added together with a slice of chocolate mango mousse. All a pleasant appetite!!!