Mango Mousse (+ Video)

Name: Mango Mousse (+ Video)
Total time: 15 min
Yield: 4 serving
Ingredients: 450 g mango puree/pulp (from fresh or frozen); 250 ml thickened cream; 1 teaspoon powdered gelatine; 1-2 tablespoon icing sugar (confectioners sugar/powdered sugar)

User Reviews

5.0

3 reviews

Excellent

Additional Time
2 hrs
Total Time
15 mins
Servings
4
Calories
312 kcal
Course
Dessert
Cuisine
International

Mango Mousse (+ Video)

Zara Shaw

Report

Mango mousse is a light, airy mousse with delicious tropical mangoes. This sweet, fluffy mousse is made with whipped cream and without eggs.

Share:

I Made This!

Be the first!

Print

7 people printed this

Save this

Be the first!

Ingredients

Servings

450 g mango puree/pulp (from fresh or frozen) from approximately 3 mangoes (plus extra for decoration)
250 ml thickened cream 35% milk fat with included thickeners
1 teaspoon powdered gelatine
1-2 tablespoon icing sugar (confectioners sugar/powdered sugar) as needed

Add to Shopping List

Instructions

Place 2 tablespoons of cold water into a small shallow bowl.
Sprinkle gelatine over the surface of the water and allow to sit for 3 - 5 minutes. This allows the gelatine to "bloom" or rehydrate.
Then sit the base of this bowl into a larger bowl then pour boiling water into the larger bowl to warm and dissolve the gelatine, whisking with a fork to blend out any lumps.
Meanwhile, whip the cream to medium peaks with a hand-held mixer or a stand mixer (be careful not to overwhip).
Using a spatula, gently fold mango puree into whipped cream, adding icing sugar as needed.
Add icing sugar to taste.
Gently stir in gelatine mixture, then pour mousse into serving glasses.
Place in the fridge to chill for 2 hours to set. Serve cold.

Notes

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
This recipe makes 3 cups of mousse.
The cream needs to be really cold to whip properly.
Be careful not to overwhip the thickened cream or it will take on a grainy texture.
Gently fold the mango pulp into the cream. You don't want to deflate the air bubbles that we just incorporated into the cream when it was whipped.
The variety and level of sweetness of the mangoes will change the amount of sugar you need to add to the mousse.
As this is a set dessert, you need to pour it into your serving glasses/dishes of choice to then set in the fridge.