Creamy Mango Mousse Recipe

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:

  1. 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.
  2. 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.
  3. Whip the Cream:
    • In a large chilled bowl, using an electric mixer, whip the heavy cream until stiff peaks form.
  4. 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.
  5. 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.
  6. Garnish and Serve:
    • Before serving, garnish with fresh mango slices or mint leaves, if desired.
    • Enjoy your creamy mango mousse!

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