Ingredients:
250 g of mango pulp
50 cc of orange juice
160 g of sugar
7 g of unflavored gelatin
250 cc of heavy cream
100 cc of Water
80 g of whites
1 Orange zest
Preparation:
Make an Italian meringue: place the sugar in a small saucepan with the water, bring to a boil until it reaches 118 ° C. On the other hand, beat the whites in a bowl that supports the heat until frothy.
Pour over them, the syrup in the form of a thread, beating constantly until the temperature of the bowl drops. Add the mango pulp to the Italian meringue. Hydrate the gelatin in the orange juice and heat without boiling.
Add it to the meringue along with the orange zest. Next, beat the cream to medium point and incorporate it into the previous preparation with enveloping movements. Fill the glasses and put them in the fridge for 6 hours.
Serve with mango wedges, whipped cream and fresh mint leaves.