Mango Mousse

Note: For those with sensitivities, this recipe contains raw egg whites.

Once we´ve peeled the mangoes, discard the stones and cut the fruit into pieces, blend the flesh (using a food processor or blender) until smooth.

Empty the pureed mango into a large bowl and whisk in the yogurt.

Put egg whites into a large, grease-free bowl or a food processor and whisk until stiff but not dry. Add sugar and whisk until thick and glossy.

Using a large metal spoon, fold the whites into the mango mixture. Divide among six glasses or bowls and chill until needed.

Cut passion fruits in half and scrape the pips and juices. Top each mousse with a teaspoonful of passion fruit and serve.

Make ahead:
Make mousses to the step before we whisk the egg whites up to a day ahead. Then when you are ready to serve, complete the recipe from the egg white step.