An incredible tasting Mousse with all the fruitness of Mango and Passionfruit whilst still being creamy and light
- Prep Time : 20 minutes
- Yield : 4
Take the crushed biscuits and place in a bowl, melt the butter and mix into the crumbs so they start to stick together, divide between 4 mini cake tins about 3 inches wide and flatten, or you can use 4 dessert glasses/bowls if you dont have any.
In a clean bowl beat the cream until it forms soft peaks. Add in the icing sugar and Lemon juice and beat in.
In another bowl whisk the egg whites until firm, fold into the cream mixture.
Divide between the cake tins or 4 dessert bowls and smooth out with a spatula.
Put in the fridge to set for a minimium of 1hr, 2 hrs if you can.
Once ready spread the mango pieces on top and cover with a spinkle of the Mango and Passionfruit Icing Sugar
Serve and enjoy