Mango Mousse Recipe
Creamy mango dessert topped with fresh mango.
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Ingredients
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Mousse Base
Topping
Method
Mousse Preparation
- 1
Prepare the Mango Puree
Peel the ripe mangoes and remove the pit. Cut the flesh into small pieces and blend until smooth in a blender or food processor. Measure 2 cups of mango puree and set aside.
- 2
Whip the Cream
In a large mixing bowl, pour the heavy cream. Using an electric mixer, whip the cream until soft peaks form. Gradually add the granulated sugar and continue whipping until stiff peaks form. Be careful not to overwhip.
- 3
Dissolve the Gelatin
In a small bowl, combine the gelatin powder and water. Allow it to sit for about 5 minutes until it blooms. Then, microwave it for 10-15 seconds or until fully dissolved. Let it cool slightly.
- 4
Combine Ingredients
In a separate bowl, mix the mango puree, dissolved gelatin, and vanilla extract together until well combined. Gently fold in the whipped cream in three additions until no streaks remain. Be careful to keep the mixture light and airy.
- 5
Chill the Mousse
Spoon the mango mousse mixture into serving glasses or bowls. Cover them with plastic wrap and refrigerate for at least 2 hours, or until set.
Serving
- 6
Prepare the Topping
While the mousse is chilling, dice the fresh mango into small cubes. Set aside for garnish.
- 7
Serve
Once the mousse is set, remove it from the refrigerator. Top each serving with the diced fresh mango and garnish with mint leaves. Serve immediately.
