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Creamy Mango Mousse

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  Mango pulp 225 Gram (Fresh Or Canned)
  Vanilla custard powder 1 Tablespoon (Leveled)
  Milk 425 Milliliter (A Little Less Than 2 Cups)
  Powdered sugar 175 Gram
  Gelatin 20 Gram
  Water 3 Tablespoon
  Thin cream 60 Gram, beaten
  Whipped cream 125 Gram

Put the custard powder into a bowl and blend it into a smooth paste with a little of the milk.
Add the rest of the milk and stir over gentle heat till it thickens and comes to a boil.
Add the sugar, stir to dissolve and let it cool.
Stir in the mango pulp.
Separately, dissolve the gelatine in the water over gentle heat.
Add to the mango mixture and stir well.
Add the thin cream, stir and pour into the mould.
Leave to set in the refrigerator.
Before serving, unmould, and fill the centre with the whipped cream.

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