Mango Mousse with Fried Pineapple on Red Fruit Level

Use the hand blender to puree the mangoes; Stir in the lime juice, gelatin and sugar. Whip the cream and egg white separately with a pinch of salt until stiff. Carefully fold the mango puree into the egg white, then fold in the cream. Spread on dessert bowls and refrigerate for at least 3 hours so that the mousse sets. Garnish with mint.

For the Mango Colada, shake all ingredients vigorously with 3-4 ice cubes in the shaker. Then use a strainer to strain the drink into a balloon glass (cocktail glass) filled with 3-4 fresh ice cubes. For a suitable decoration, skewer a pineapple piece, a mango piece and a cocktail cherry and place over the edge of the glass. Serve the cocktail with a black drinking straw.