A light, airy, and refreshing mango mousse that’s perfect for a summer dessert.
Ingredients:
- 2 ripe mangoes, peeled and cubed
- 1 cup heavy cream (35% fat or higher), chilled
- 1/4 cup granulated sugar (adjust to your 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.
- Taste the puree and adjust the sugar amount if needed. Add the lemon juice and blend briefly.
- Bloom the Gelatin:
- In a small bowl, sprinkle the gelatin powder over the cold water.
- Let it sit for about 5 minutes to soften or “bloom.”
- Heat the bloomed gelatin in the microwave for 15-20 seconds, or heat over a double boiler, until fully dissolved. Do not boil.
- Combine Mango and Gelatin:
- Pour the dissolved gelatin into the mango puree and blend or whisk until well combined.
- Whip the Cream:
- In a separate chilled bowl, pour the chilled heavy cream.
- Using an electric mixer, whip the cream until soft peaks form.
- Fold in the Mango Puree:
- Gently fold the mango puree mixture into the whipped cream using a spatula. Be careful not to overmix, as this will deflate the cream.
- Chill and Set:
- Pour the mousse into individual serving glasses or bowls.
- Cover and refrigerate for at least 3-4 hours, or until fully set.
- Garnish and Serve:
- Before serving, garnish with fresh mango slices or mint leaves, if desired.
- Enjoy your delicious creamy mango mousse!