Mango Mousse with Coconut Sauce


  • 3 ripe mangoes
  • 2 tablespoons fresh lime juice
  • pinch salt
  • 4 egg yolks
  • cup sugar
  • 1 tablespoon (1 envelope) unflavored gelatin
  • cup white rum
  • 3 egg whites
  • 1 cup heavy cream
  • 1 batch coconut custard


Peel the mangoes and cut the flesh or pulp away from the pit. Puree the pulp through a sieve or food processor. Stir in the lime juice and salt. There should be about 1 cup puree.

Whip the egg yolks and sugar in a bowl until they are thick and pale yellow. Warm the gelatin in the rum until the liquid is clear and the gelatin is dissolved. Mix into the egg yolks and sugar and then mix in the mango puree.

Whip the whites to stiff peaks (but do not overwhip) and fold them into the yolk mixture. Whip the cream to soft peaks and fold that into the mixture. Pour into a large mold or several small ones. Freeze 2 to 3 hours, depending on the size of the mold.

To serve, dip the molds in hot water for a minute, run a knife around the edges, and slide them out onto plates. Pour the custard sauce over.