6 portions

400 gr ripe mango in cubes

4 tbsp stevia powder or to taste

1 tbsp unflavored gelatin powder (7 gr) and ¼ cup water

3 egg whites

mint leaves to decorate

Place mango in a bowl and grind with the immersion blender. Now add the stevia and stir well (if the mango is very sweet you can add less stevia). Set aside.

Pour the gelatin in the form of rain in ¼ cup of water and let it hydrate for 10 minutes.

In another bowl beat the egg whites until firm. Set aside.

Heat the gelatin in the microwave for 10 to 15 seconds to melt. Add the gelatin to the mango puree and stir to combined.

Then add the beaten egg whites folding it to the mango puree, without beating so as not to lose volume.

Pour the mousse into dessert glasses and refrigerate for a 1 hour. When serving, decorate with mint leaves.

Per portion

Cal: 49.1 P: 2.2 F: 0.2 Cb: 8.3