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Velvety Mango Mousse

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<p><a href="http://www.flickr.com/photos/29779925@N04/2947167927/">Image Credit</a></p>
Ingredients
  Mangoes/3 medium ones 2 Large (Alphonso or preferably Venezuelan)
  Lime juice/Lemon juice 1 Teaspoon (optional)
  Sugar 7 Tablespoon (depends whether the mango is sharp)
  Egg white 1 Large
  Double cream 7 Fluid Ounce (200 ml, plus 150 ml/1/4pt to serve)
  Pistachios 1⁄2 Cup (8 tbs), chopped (handful, to garnish)
Directions

GETTING READY
1) Slice the mangoes and remove and puree all the flesh, until smooth. 2) Stir in the lime or lemon juice, if the mangoes are less acidic.

MAKING
3) In a small pan, heat the sugar with 4 tablespoons water until dissolved, then boil to soft ball stage for 4 to 5 minutes, until the candy thermometer reads 116-118°C.
4) In a bowl, stiffly beat the egg white, then whisk in the hot sugar with an electric whisk until thick and glossy.
5) In a bowl, soak the gelatine (if using) in cold water for 5 minutes.
6) Then squeeze out any excess water from the gelatine, then place in a small pan with 2 tablespoons water and heat until dissolved.
7) Then stir into the mango puree and mix thoroughly.
8) In a bowl, whip 200ml cream until soft peaks are formed.
9) Stir 4 tablespoons cream into the mango, then spoon in the rest, along with the egg whites and gently fold them both into the mango.

FINALIZING
10) Spoon the mango mixture into 8 individual glasses and refrigerate for a few hours until set.
11) Top each serving with the freshly whipped remaining cream.

SERVING
12) Garnish the Velvety Mango Mousse with a few chopped pistachios and serve chilled.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Mango
Interest: 
Gourmet
Preparation Time: 
45 Minutes
Cook Time: 
15 Minutes
Ready In: 
60 Minutes
Servings: 
8

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