Mango Mousse

Mango Mousse

  • Prep Time: 0 mins
  • Total Time: 10 mins
  • Serves: 3-4,Yield: 4.0mousses

    • About This Recipe

    “this is a great recipie to eat as a dessert in the summer during a BBQ !!”

    Ingredients

  • 3teaspoonsgelatin
  • 80mlvery hot water
  • 1largeripe mango
  • 50gcaster sugar
  • 1teaspoonfinely grated lemon
  • 150mlcream
  • 2egg whites

    • Directions

  • Sprinkle gelatine over hot water in a small bowl.
  • Stir to dissolve.
  • Cool for 10 minutes.
  • Peel mango.
  • Slice the flesh away from the large flat stone.
  • Reserve a few thin slices for decoration.
  • Puree the remaining mango in a blender or food processor with the castor sugar& lemon rind.
  • Whisk cream until it is thick.
  • Pour in the mango mixture& fold through until evenly blended.
  • Pour in the cooled gelatine.
  • Stir well.
  • Whisk egg whites until stiff.
  • Fold gently through the mango mixture until completely combined.
  • Transfer to serving glasses.
  • Leave to set in the fridge for 1-2 hours.
  • Decorate with the sliced mango and fresh flowers, if desired.
  • Serve and enjoy!

    • Reviews

  • “I was looking for something to put in my new little cupcake dishes and I had a very ripe mango to use up. This recipe was just the ticket. I put bands of waxed paper around the dish and overfilled the dish. I think these little souffles look very cute. I used lime instead of lemon and included the juice as well.The flavour was just right, not too sweet, not to tart but just right. It made 4 cups of mixture and my dishes hold 1 cup so it made three servings by the time I overfilled the dish. Thank you.”

  • “Smooth, creamy and delicious; a great summertime dessert. I put the whole mango in and garnished it with raspberries. Good plan; my one quibble is that I would have liked the mango flavour to have been a little stronger, but it may just be that what passes for a ‘large mango’ in Ontario would not cut the mustard in Oman. Next time I will get two mangoes, put in one and a half, and use half to garnish. “

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