A light, airy, and refreshing mango mousse, perfect for a summer dessert.
Ingredients:
- 2 ripe mangoes, peeled and cubed
- 1/2 cup heavy cream (for the mousse)
- 1 cup heavy cream (for whipping)
- 1/4 cup granulated sugar (adjust to taste)
- 2 tablespoons lemon juice
- 1 teaspoon gelatin powder
- 2 tablespoons cold water
- Optional: fresh mango slices or mint leaves for garnish
Instructions:
- Prepare the Mango Puree:
- Peel and cube the mangoes.
- Place the mango cubes in a blender or food processor and blend until smooth.
- Add the lemon juice and sugar to the mango puree and blend again. Taste and adjust sugar if needed.
- Bloom the Gelatin:
- In a small bowl, sprinkle the gelatin powder over the cold water.
- Let it sit for 5 minutes to soften (bloom).
- Heat the 1/2 cup heavy cream in a small saucepan over low heat until it simmers. Do not boil.
- Remove from heat and add the bloomed gelatin. Stir until the gelatin is completely dissolved.
- Add the warm gelatin mixture to the mango puree and blend until well combined.
- Whip the Cream:
- In a separate chilled bowl, pour the 1 cup of cold heavy cream.
- Using an electric mixer, whip the cream until stiff peaks form.
- Combine and Chill:
- Gently fold the whipped cream into the mango puree mixture, ensuring it’s evenly incorporated.
- Pour the mousse into individual serving glasses or bowls.
- Cover and refrigerate for at least 3-4 hours, or until set.
- Garnish and Serve:
- Before serving, garnish with fresh mango slices or mint leaves, if desired.
- Enjoy your creamy mango mousse!