Mango & Passionfruit Mousse Recipe
Mango and passionfruit mousse served with a coconut tuile.
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Ingredients
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Mango & Passionfruit Mousse
Method
Mango & Passionfruit Mousse Preparation
Prepare the Gelatin
In a small bowl, sprinkle the gelatin powder over 2 tablespoons of water. Let it sit for 5 minutes to bloom.
Combine Mango and Passionfruit
In a large mixing bowl, combine the mango puree, passionfruit pulp, sugar, vanilla extract, and a pinch of salt. Mix well.
Dissolve the Gelatin
In a small saucepan over low heat, gently warm the bloomed gelatin until fully dissolved. Do not let it boil.
Mix Gelatin with Fruit Mixture
Remove the gelatin from heat and allow it to cool slightly. Gradually stir the gelatin into the mango and passionfruit mixture until well combined.
Whip the Cream
In a separate bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the fruit mixture until fully incorporated.
Chill the Mousse
Spoon the mousse mixture into serving glasses or bowls. Cover and refrigerate for at least 3 hours or until set.