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RECIPES

Mango Mousse Recipe

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Mango Mousse Recipe

Ingredients:

2 ripe mangoes (or 1 cup mango puree)

1 cup heavy whipping cream, chilled

1/4 cup sugar (adjust to taste)

1 tsp unflavored gelatin (optional, for added stability)

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2 tbsp water (if using gelatin)

A few drops of lemon juice (optional, to balance sweetness)

Instructions:

Prepare the Mango Puree:

Peel and chop the mangoes, then blend them into a smooth puree. Add a few drops of lemon juice if you want a hint of tang to balance the sweetness. Set aside.

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Dissolve the Gelatin (Optional):

If you want a more stable mousse, dissolve 1 tsp of unflavored gelatin in 2 tbsp of warm water. Let it sit for 5 minutes, then microwave it for about 10 seconds or until it’s fully dissolved. Allow it to cool slightly before adding to the mousse.

Whip the Cream:

In a large mixing bowl, whip the chilled heavy cream and sugar until soft peaks form. Be careful not to overwhip, as the cream should be light and fluffy.

Combine the Mango and Cream:

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Gently fold the mango puree into the whipped cream until well combined. If using gelatin, slowly pour it into the mixture while folding to ensure an even distribution.

Chill the Mousse:

Spoon the mango mousse into individual serving glasses or a large bowl. Cover and refrigerate for at least 2 hours, or until set and chilled.

Serve:

Garnish with fresh mango chunks, a sprinkle of mint, or a dollop of whipped cream if desired. Serve cold.

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Tips:

Other Flavors: This recipe can be adapted for other fruits, such as passion fruit, peach, or strawberry. Just substitute the mango puree with your preferred fruit puree.

Sweetness Level: Adjust the sugar based on the sweetness of your mangoes. Ripe, juicy mangoes may require less added sugar.

Serving Idea: Layer the mousse with crushed cookies or a simple sponge cake for a layered dessert.

Enjoy this light and fruity Mango Mousse as a refreshing dessert option, especially during the warmer months!

New York Times recipes

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