Sure! Here’s a mango mousse recipe that’s creamy, light, and delicious. Perfect for a refreshing dessert!
Mango Mousse Recipe
Ingredients:
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2 ripe mangoes (about 2 cups of mango pulp)
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1 cup heavy whipping cream (cold)
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1/4 cup powdered sugar (adjust to taste)
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1 teaspoon lemon juice (optional, to balance sweetness)
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1 teaspoon gelatin powder (or agar-agar for vegetarian)
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3 tablespoons warm water (for gelatin)
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A few mint leaves or mango slices for garnish (optional)
Instructions:
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Prepare Mango Pulp:
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Peel and chop the ripe mangoes.
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Blend the mango pieces into a smooth pulp using a blender or food processor.
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Set aside 2 cups of mango pulp for the mousse.
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Bloom Gelatin:
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Sprinkle the gelatin powder over 3 tablespoons of warm water.
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Let it sit for 5 minutes to bloom (absorb the water and soften).
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After blooming, gently heat the gelatin mixture for 10-15 seconds (in the microwave or on stovetop) until fully dissolved. Don’t boil it.
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Whip the Cream:
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Using an electric mixer, whip the cold heavy cream until soft peaks form.
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Gradually add the powdered sugar while whipping.
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Continue whipping until stiff peaks form, but be careful not to overwhip.
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Combine Mango Pulp and Gelatin:
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Mix the mango pulp and lemon juice in a bowl.
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Add the dissolved gelatin into the mango pulp and stir well to combine evenly.
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Fold Cream into Mango Mixture:
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Gently fold the whipped cream into the mango mixture in batches.
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Use a spatula and a gentle folding motion to keep the mixture light and airy.
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Chill the Mousse:
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Spoon or pour the mousse into serving glasses or bowls.
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Refrigerate for at least 3-4 hours or until set.
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Serve:
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Garnish with fresh mango slices or mint leaves.
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Serve chilled and enjoy!
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Tips:
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Use ripe and sweet mangoes for best flavor.
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If gelatin is not available, you can substitute with agar-agar (follow package instructions).
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For a vegan version, use coconut cream and agar-agar.