Mango Mousse
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Ingredients
- 225 grams (1 cup) heavy whipping cream at least 35% milk fat
- 30 grams (1 tablespoon) granulated white sugar
- 5 grams (1½ teaspoon) gelatine (powder) I use Knox
- 2 tablespoons water
- 250 grams + extra for decorating mango puree
- blackberries, blueberries, strawberries and mint for decorating optional
Instructions
- Whip. Combine the heavy cream and sugar in a large bowl. Using and electric mixer fitted with whisk attachment, whisk the cream mixture until stiff peaks form. Set aside.225 grams (1 cup) heavy whipping cream, 30 grams (1 tablespoon) granulated white sugar
- Bloom. In a small, heatproof bowl, combine the gelatine and water. Allow the gelatine to bloom for 5 minutes. Return the gelatin back to a liquid state by microwaving for 10 seconds. In a medium mixing bowl, combine the mango puree and gelatin, stirring with a flexible spatula until the mixture is smooth.5 grams (1½ teaspoon) gelatine (powder), 2 tablespoons water
- Make the mousse. Fold the mango puree into the whipped cream until light and smooth. Pour the mango mousse in six small serving glasses or bowls, using a spatula to scrape the bowl. For the photos you see here, I used 80 grams of mousse per glass.250 grams + extra for decorating mango puree
- Chill. Keep in the fridge for at least 6 hours to let the mousse to set.
- Decorate (optional). Once the mousse is set or just before serving, spoon about a tablespoon of mango puree on top and decorate with fruits.blackberries, blueberries, strawberries and mint for decorating
Notes
Step-by-Step Photos: My recipe post includes helpful step-by-step photos to help guide you through making this recipe.
To Make Your Own Mango Puree: Place the mango flesh into a blender or food processor. Blend the mango until it becomes smooth and creamy. If desired, add sugar to taste and blend again. Transfer the puree to a container and refrigerate until ready to use.
Storage. Can be kept in the refrigerator for up to 3 to 4 days. Keep the glasses covered (e.g. with plastic wrap).
To serve. Always serve this mango mousse cold. If you are making this dessert ahead, add the fresh fruit topping as close to serving time as possible so they won’t sink in the mango puree.
Servings: 6 servings
