Mango Mousse
Silky smooth mango mousse with fresh fruit flavor and light, airy texture - perfect summer dessert.
Equipment
Ingredients
Mousse Base
ripe mango (fresh, peeled, diced)
400 g
granulated sugar
60 g
gelatin powder
8 g
water
60 ml
Whipped Cream
heavy cream (chilled)
300 ml
powdered sugar
30 g
vanilla extract
5 ml
Instructions
Prepare Mango Puree
Peel and dice the ripe mangoes, then blend until smooth.
Bloom Gelatin
Sprinkle gelatin over cold water and let it bloom for 5 minutes.
Melt Gelatin
Gently heat the bloomed gelatin until fully dissolved, then mix into mango puree.
Sweeten Mango Mixture
Stir granulated sugar into the warm mango-gelatin mixture until dissolved.
Cool Mango Mixture
Allow the sweetened mango mixture to cool to room temperature.
Whip Cream
Whip chilled heavy cream with powdered sugar and vanilla until soft peaks form.
Fold Mousse
Gently fold the cooled mango mixture into the whipped cream until uniform.
Chill Mousse
Divide mousse into serving glasses and refrigerate for at least 2 hours until set.
Original recipe
Storage
Best consumed within 2 days. Keep covered in refrigerator.
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