This light and airy mango mousse is a delightful dessert that’s perfect for warm weather or any occasion. It’s made with fresh mangoes and has a creamy, smooth texture that melts in your mouth.
Ingredients:
- 2 ripe mangoes, peeled and cubed (about 2 cups)
- 1/4 cup granulated sugar (adjust to taste based on mango sweetness)
- 1 tablespoon lemon juice
- 1 cup heavy cream, chilled
- Optional: 1 teaspoon gelatin powder (for a firmer mousse)
- Optional: 2 tablespoons water (for gelatin)
Instructions:
- Prepare the Mango Puree: Peel and cube the mangoes. Place the mango cubes in a blender or food processor. Add sugar and lemon juice. Blend until smooth. Taste and adjust sugar if necessary.
- Soften Gelatin (If Using): If using gelatin, sprinkle it over 2 tablespoons of cold water in a small bowl. Let it sit for 5 minutes to soften. Then, microwave for 10-15 seconds until dissolved. Allow it to cool slightly.
- Whip the Cream: In a large chilled bowl, using an electric mixer, whip the heavy cream until stiff peaks form.
- Combine Mango Puree and Cream: Gently fold the mango puree into the whipped cream using a spatula. If using gelatin, fold in the cooled gelatin mixture as well. Be careful not to overmix, as this can deflate the cream.
- Chill the Mousse: Divide the mousse among serving glasses or bowls. Cover and chill in the refrigerator for at least 2 hours, or until set.
- Serve: Serve the chilled mango mousse as a refreshing dessert. Garnish with fresh mango slices, mint leaves, or a sprinkle of toasted coconut, if desired.
Tips and Notes:
- Mango Selection: Use ripe, sweet mangoes for the best flavor.
- Sugar Adjustment: Adjust the sugar amount based on the sweetness of your mangoes.
- Gelatin (Optional): Gelatin provides a firmer texture. If you prefer a softer mousse, you can skip it.
- Vegan Option: For a vegan version, use coconut cream instead of heavy cream and agar-agar powder instead of gelatin.
- Flavor Variations: You can add a splash of rum or other liqueurs for added flavor.