Ingredients:
- 2 ripe mangoes, peeled and pitted
- 1 cup heavy cream, chilled
- 1/4 cup powdered sugar
- 1 tablespoon gelatin powder
- 1/4 cup cold water
Instructions:
- Prepare the Mango Puree:
- Blend the ripe mangoes in a blender until smooth.
- Bloom the Gelatin:
- Sprinkle the gelatin powder over cold water in a small bowl. Let it sit for 5 minutes to bloom.
- Whip the Cream:
- In a chilled bowl, whip the heavy cream with powdered sugar until stiff peaks form.
- Combine the Ingredients:
- Gently fold the mango puree into the whipped cream.
- Microwave the bloomed gelatin for 10-15 seconds to dissolve it.
- Carefully fold the melted gelatin into the mango-cream mixture.
- Chill and Serve:
- Pour the mousse into individual serving glasses or a larger dish.
- Chill in the refrigerator for at least 2 hours, or until set.
- Serve chilled, garnished with fresh mango slices or mint leaves.