Ingredients: (for the base)1 package of vanilla (soletilla-type biscuits) 3 tablespoons chocolate powder 60 gr of margarineKiwi Mousse Ingredients:3 egg whites 250 ml cream (whipping cream) 4 ripe kiwis 5 sheets of gelatin 3 tablespoons brown sugarMango Mousse Ingredients:1 ripe mango 250 ml cream (whipping cream) 3 egg whites 5 sheets of gelatin 2 tablespoons of brown sugarPreparation:

  1. In a removable mold, line the base with transparent kitchen film so that when unmolding the mousse it does not break and it is easier.
  2. We crumble the vanilla, add the chocolate and melted butter or ointment point and mix by hand.
  3. Put in the mold pressing gently until the base is completely covered. Reserve in the fridge.
  4. Soak the 5 sheets of gelatin on one side and the other 5 in another container.
  5. Beat egg whites until stiff. Reserve.
  6. Beat the cream with the sugar and reserve in the fridge.
  7. Peel the fruit and blend the kiwi on one side and the mango on the other.
  8. Heat a tablespoon of mango to dissolve 5 sheets of gelatin (previously drained), and do the same with the kiwi.
  9. Add everything to the crushed mango. First add half of the cream, stirring with enveloping movements very gently. Then add the 3 egg whites.
  10. Put this mousse on top of the vanilla and chocolate base.
  11. Put in the fridge for about 10-15 minutes.
  12. While preparing the kiwi mousse in the same way, and then add the mango mousse on top. Leave in the fridge overnight.
  13. The recommendation is to freeze it to be able to unmold it better, and that when opening the mold the mousse would not break.
  14. Unmold and decorate to taste of each one, it can be with segments of the same fruits, or some sauce on top.

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