Mangomousse

Ingredients

• 400 g mixed fruit (strawberries, blackberries, peach slices...)
• 2 tbsp sugar
• 2 tbsp lemon juice
• 4 sheets white gelatin
• 2 mangoes
• 3 tbsp Lime juice
• 300 g whipping cream
• 1 strudel dough sheet (frozen)
• 1 tbsp chopped pistachios

Instructions

1. 1.

   Wash and dry the fruit, sprinkle with sugar and drizzle with lemon juice; let stand.

2. 2.

   Soak the gelatin in cold water. Peel the mango skins with a vegetable peeler, cut flesh from the hard core, puree and strain through a sieve. Squeeze out excess liquid and dissolve the gelatin in a small pot with a little water. Stir 1 tbsp of mango purée into the gelatin, then fold into the remaining purée and season with lime juice. Whip the cream to stiff peaks, fold into the mixture. Chill for at least 2 hours.

3. 3.

   Cut the strudel sheet into about 18–20 cm squares, line small oven‑proof tins with them, and bake in a preheated oven at 180 °C for about 12 minutes until light brown. Remove and cool. For serving place the dough cups on plates, fill with fruit salad, arrange mango mousse scoops on top, and sprinkle with pistachios.