Mango Mousse
Pulse the thawed mango pieces in a food processor until smooth, then add the egg yolks. Pulse again, and set aside.
Beat the egg whites until foamy, then add cream of tartar. Mix again. Add ΒΌ cup of sugar and beat until stiff peaks form.
Use a spatula to gently fold the egg whites into the mango puree mixture.
Fold homemade whipped cream into the mango egg white mixture.
Divide the mousse between 6 glasses. Chill for at least 2 hours.
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