Mango mousse is a light, airy dessert that combines the tropical sweetness of mango with a smooth, velvety texture. This golden mango mousse is a celebration of the fruit’s vibrant color and rich flavor, making it the perfect summer treat or a refreshing end to any meal.
Ingredients:
- 2 large ripe mangoes (peeled and cubed)
- 1/4 cup sugar (adjust based on mango sweetness)
- 1 teaspoon lemon juice
- 1 cup heavy whipping cream (chilled)
- 2 tablespoons powdered sugar (for whipping cream)
- 1 teaspoon vanilla extract
- 1/2 packet unflavored gelatin (about 1 teaspoon)
- 2 tablespoons cold water
- Fresh mango slices or mint leaves for garnish (optional)
Instructions:
- Prepare Mango Puree:
- In a blender, add the cubed mangoes, sugar, and lemon juice. Blend until smooth and set aside. Taste the puree and adjust the sweetness if needed.
- Bloom the Gelatin:
- In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes to bloom. Once bloomed, gently heat the gelatin (either in the microwave for 10 seconds or over a water bath) until it is fully dissolved. Let it cool slightly.
- Combine Mango and Gelatin:
- Add the dissolved gelatin to the mango puree and mix well. This will help set the mousse.
- Whip the Cream:
- In a large bowl, whip the chilled heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Fold in the Mango Puree:
- Gently fold the mango puree into the whipped cream using a spatula. Be careful not to deflate the cream too much; fold until the mixture is well combined and fluffy.
- Chill the Mousse:
- Spoon the mango mousse into individual serving glasses or a large bowl. Cover with plastic wrap and refrigerate for at least 2-3 hours, or until the mousse is fully set.
- Garnish and Serve:
- Before serving, garnish with fresh mango slices, mint leaves, or a dollop of whipped cream for an elegant touch.
Enjoy this delightful golden mango mousse chilled and feel the tropical flavors melt in your mouth!
