Fresh Mango Mousse
Preparation: 30 minutes
Cook Time: 10 minutes
Serves: 10
INGREDIENTS
Mango (Mexican), 2, approx. 800g
Sugar, 1/2 cup
Gelatin, 10g
Whipping cream (35%), 300ml
DIRECTIONS
A. Sprinkle gelatin over 70ml cold water, let stand for 5 minutes. Add 70ml boiling water, stirring until dissolved;
B. Peel, pit and dice mangos. In a saucepan, add mango cubes, 200ml water and 3 table spoon of sugar, cook over medium heat for 5 minutes, let cool;
C. Use food processor to puree mango. Add gelatin liquid, mix until smooth;
D. Pour the whipping cream into a well-chilled bowl and add sugar. Use a hand mixer to whip cream till soft peaks form (start off at high speed for 2-3 minutes, then
medium for 1 minute);
E. Fold whipping cream into mango puree until it’s completely blended; F. Fill the mango mousse in glasses, fridge for 2 hours. Garnish with some mango puree and fresh mint leaf to serve.
TIPS
Recommend to use Mexican mango. The juicy and fiber free flesh is great for making dessert.
