I have the chance to receive fresh mangos and fresh passion fruits directly from the Réunion, and after fresh fruit salade, compote and others rapid desserts, it was the occasion to make a nice cheesecake.
But I decided to make a light one without the usually butter biscuit bottom, but just a light cheese mousse and a passion fruit jelly with fresh mangos on the top.
First you have to do the mousse:
- 100g mascarpone
- 150g French withe cheese (or yogurt)
- 3 big spoons of sugar
- 3 white eggs in "snow"
- lemon zest
- 2-3 leafs of gelatin
Put the gelatin in cold water. Keep a drop of mascarpone to melt the gelatine in a pan, and when it has melted, add this to all the other ingredients. Put in a mold and in the fridge for 2 or 3 hours.
Mix the passion fruits with 1 small spoon of sugar and add 1 gelatine leaf. Filter to just have the juice and cover the top of the cheese mousse. In the fridge for 2 more hours.
Just before serving, cut the mangos in small pieces.