Most people are familiar with mangoes, but do you know about yellow mangoes (bottom left in the photo above)? You might also see them called Manila, champagne, young, baby, honey, Ataulfo, or Adolfo mangoes. In the photo above, you can see the yellow mango is shaped differently than more common varieties. I prefer yellow mangoes for their delicately sweet flavor and "stringless" texture. Another great feature - they have one of the thinnest seeds among all mango varieties so you get more mango for your money. These tasty fruits cost about $1 and are in season from March through September.
This mousse can be made up to 24 hours in advance and requires no cooking so it's a cinch to put together. I hope you'll give it a try.
Yellow Mango Mousse
2 ripe yellow mangoes, peeled and chopped
1 cup heavy cream, whipped
2 egg whites, whipped
In a food processor or blender, puree mangoes until smooth; pour into a medium mixing bowl. Carefully fold in whipped heavy cream; repeat with whipped egg whites. Divide mousse evenly among 6 dessert dishes and chill.