Mango mousse - video recipe !
The perfect match between the fruity taste of mango and the smoothness of the cream, giving you a cloudy dessert tasting like summer !
Ingredients
Preparation
To peel the mango :
Cut each side of the mango, you should have 3 slices. Retrieve the flesh around the core in the middle slice.
Use a knive to cut a grid pattern in the 2 other slices, being careful not to cut the skin.
Turn the slice over to make the flesh come out, and cut to retrieve the flesh.
Put it in a blender and mix to obtain a purée. You can stain it to have a smoother mousse.
Meanwhile, put the gelatin sheets to soak into cold water, then melt it in some hot cream. Then add this to the mango purée.
Whip your very cold cream, and gradually add the sugar.
Finally, gently mix together the whipped cream and the mango purée.
Serve in ramekins, then leave it in the fridge for at least 4 hours.
There you are !
Observations
What is the secret to achieving a smooth mango mousse?
The key to a smooth mango mousse is to blend the mango until it reaches a fine purée and strain it to remove any fibrous bits before mixing it with the whipped cream.
Can I use frozen mangoes instead of fresh ones for this recipe?
Yes, you can use frozen mangoes! Just ensure they are fully thawed and drained of excess moisture before blending to achieve the right consistency.
How can I make this mango mousse recipe vegan?
To make this mango mousse vegan, substitute the gelatin sheets with agar-agar and use coconut cream instead of whipping cream for a delicious plant-based alternative.
What can I serve with mango mousse to enhance its flavor?
Consider serving the mango mousse with a drizzle of passion fruit sauce, fresh mint leaves, or a sprinkle of toasted coconut for added flavor and texture.
How long can I store leftover mango mousse in the fridge?
Leftover mango mousse can be stored in the fridge for up to 3 days in an airtight container, but it's best enjoyed fresh for optimal taste and texture.
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