A light, airy, and refreshing mango mousse that’s perfect for a summer dessert.
Ingredients:
- 2 ripe mangoes (about 1.5 cups of pureed mango)
- 1 tablespoon lemon juice
- 1/2 cup granulated sugar (adjust to taste)
- 1 cup heavy cream, chilled
- 1 teaspoon gelatin powder
- 2 tablespoons cold water
- Optional: Fresh mango slices or mint leaves for garnish
Instructions:
- Prepare the Mango Puree:
- Peel and chop the mangoes.
- Blend the mango pieces in a blender or food processor until smooth.
- Add the lemon juice and sugar to the mango puree and blend again until the sugar is dissolved.
- Taste and adjust the sugar if needed. Set aside.
- Bloom the Gelatin:
- In a small bowl, sprinkle the gelatin powder over the cold water.
- Let it sit for 5 minutes to soften (bloom).
- Microwave the bloomed gelatin for 10-15 seconds, or heat over a double boiler until completely dissolved. Let it cool slightly.
- Whip the Cream:
- In a large chilled bowl, using an electric mixer, whip the heavy cream until stiff peaks form.
- Combine the Ingredients:
- While the gelatin is still liquid but cooled, slowly pour it into the mango puree, mixing continuously.
- Gently fold the mango puree mixture into the whipped cream, ensuring it’s evenly combined. Be gentle to maintain the mousse’s airy texture.
- 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 creamy mango mousse!