Mango Cloud #2 Recipe

Prepare mango puree

If you don't have ready mango puree, peel and cube 2 large ripe mangoes and puree in a blender until very smooth. Strain through a fine sieve if you want an ultra-silky texture. Measure 2 cups and set aside.

Bloom the gelatin: sprinkle 1 tsp gelatin over 2 tbs cold water in a small bowl and let sit 5 minutes until spongy.

Warm and dissolve gelatin: place the bloomed gelatin in a small heatproof bowl and microwave 8–10 seconds or warm over a pan of simmering water just until dissolved (do not boil). Stir in 1 tsp lime juice. Let cool slightly but remain liquid.

Sweeten mango: in a medium bowl, combine 2 cups mango puree, 1 tbs sugar, 0.5 tsp vanilla and 1 tsp lime juice. Taste and adjust sugar or lime if needed.

Temper gelatin into puree: whisk about 2 tbsp of the mango puree into the dissolved gelatin to temper, then whisk that back into the full mango mixture until homogenous. Chill briefly (5–10 minutes) until the puree is slightly thickened but not set.

Whisk yogurt in: fold 1 cup Greek yogurt into the mango mixture until smooth and evenly combined.

Whip heavy cream: using a hand or stand mixer with the whisk attachment, whip 1 cup cold heavy cream on medium-high until soft peaks form (about 2–3 minutes).

Fold to create mousse: gently fold one-third of the whipped cream into the mango-yogurt base to loosen it, then fold in the remaining cream in two additions, folding gently to keep the mixture airy. Do not overmix.

Portion and chill: if using glasses or molds, spoon the mango mousse into serving vessels, leaving room on top for the coconut cloud and mango gel. Cover and chill at least 2 hours (or up to overnight) until set.

Prepare coconut milk: open chilled can of full-fat coconut milk and scoop the solidified cream into a chilled mixing bowl, leaving behind any watery liquid. (If you only have liquid coconut milk, you can use 3/4 cup plus 1 tsp unflavored powdered gelatin bloomed — see note, but chilled solid cream gives best texture.)

Whip: add 2 tbs powdered sugar, 1/4 tsp cream of tartar and 1/4 tsp vanilla to the coconut cream. Whip with a hand or stand mixer on medium-high until light and fluffy and soft peaks form (about 2–4 minutes). Taste and adjust sweetness. Keep chilled until assembly.

If using gelatin stabilization (optional): bloom 1/4–1/2 tsp gelatin in 1 tsp cold water, dissolve gently and drizzle a tablespoon into the coconut while whipping to help maintain peaks for longer service.

Bloom gel: sprinkle 1/2 tsp gelatin over 1 tbsp cold water and allow to bloom 5 minutes.

Warm mango juice: in a small saucepan, combine 1/2 cup mango juice (or strained puree), 1 tsp sugar and 1/2 tsp lime juice. Warm gently over low heat until sugar dissolves and mixture is hot but not boiling.

Dissolve gelatin into juice: remove from heat, stir in the bloomed gelatin until fully dissolved. Let cool to room temperature and begin to thicken slightly (about 8–12 minutes). It should be pourable but not hot.

Assemble gel layer: spoon a thin layer (about 1–2 tbs) of the mango gel onto the chilled mousse surface to create a glossy topping. Alternatively, chill the gel until slightly set and spoon small quenelles or dots on top for a cloud effect. Return to fridge for 10–15 minutes to set the gel.

Garnish: top each portion with a generous dollop of the whipped coconut cloud, a few fresh mango cubes (about 1–2 tbs), a small sprinkle of crisp crumbs if using, and a mint leaf.

Make crisp base: combine 1/2 cup crushed wafer or cookie crumbs with 1 tbs melted butter until evenly moistened.

Toast (optional): spread crumbs on a small baking sheet and bake at 350°F (175°C) for 6–8 minutes until fragrant for extra crunch. Cool completely before using.

Layering option: spoon 1–2 tbs of the crisp into the bottom of each serving glass before adding mousse for texture contrast, or sprinkle on top as garnish.