Rum and mango mousse

Directions

1. In a blender, blend the condensed milk and add the egg yolks one by one, then add the lemon juice and mango pulp. Blend well.

2. On low heat, cook the unflavored gelatin with a little water, stirring until it is completely dissolved and add to the blended mixture. Blend again.

3. Beat the egg whites with the vanilla and rum until stiff and gently fold them into the blended mixture until completely incorporated.

4. Put the mixture into a lightly greased mold and refrigerate three hours prior to serving. Serve in a dessert bowl or plate ringed or topped by mango slices.

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