Velvety Mango Mousse Recipe
Ingredients
| Mangoes, Alphonso or preferably Venezuelan - 2 large or 3 medium | ||
| Lime or lemon juice - 1 tsp (optional) | ||
| Sugar - 6-7 tbsp (depends whether the mango is sharp) | ||
| Egg white | 1 Large | |
| Double cream | 200 Milliliter | |
| Pistachios - handful, chopped, to garnish | ||
Directions
GETTING READY
1) Slice the mangoes and remove and puree all the flesh, until smooth. 2) Stir in the lime or lemon juice, if the mangoes are less acidic.
MAKING
3) In a small pan, heat the sugar with 4 tablespoons water until dissolved, then boil to soft ball stage for 4 to 5 minutes, until the candy thermometer reads 116-118°C.
4) In a bowl, stiffly beat the egg white, then whisk in the hot sugar with an electric whisk until thick and glossy.
5) In a bowl, soak the gelatine (if using) in cold water for 5 minutes.
6) Then squeeze out any excess water from the gelatine, then place in a small pan with 2 tablespoons water and heat until dissolved.
7) Then stir into the mango puree and mix thoroughly.
8) In a bowl, whip 200ml cream until soft peaks are formed.
9) Stir 4 tablespoons cream into the mango, then spoon in the rest, along with the egg whites and gently fold them both into the mango.
FINALIZING
10) Spoon the mango mixture into 8 individual glasses and refrigerate for a few hours until set.
11) Top each serving with the freshly whipped remaining cream.
SERVING
12) Garnish the Velvety Mango Mousse with a few chopped pistachios and serve chilled.
1) Slice the mangoes and remove and puree all the flesh, until smooth. 2) Stir in the lime or lemon juice, if the mangoes are less acidic.
MAKING
3) In a small pan, heat the sugar with 4 tablespoons water until dissolved, then boil to soft ball stage for 4 to 5 minutes, until the candy thermometer reads 116-118°C.
4) In a bowl, stiffly beat the egg white, then whisk in the hot sugar with an electric whisk until thick and glossy.
5) In a bowl, soak the gelatine (if using) in cold water for 5 minutes.
6) Then squeeze out any excess water from the gelatine, then place in a small pan with 2 tablespoons water and heat until dissolved.
7) Then stir into the mango puree and mix thoroughly.
8) In a bowl, whip 200ml cream until soft peaks are formed.
9) Stir 4 tablespoons cream into the mango, then spoon in the rest, along with the egg whites and gently fold them both into the mango.
FINALIZING
10) Spoon the mango mixture into 8 individual glasses and refrigerate for a few hours until set.
11) Top each serving with the freshly whipped remaining cream.
SERVING
12) Garnish the Velvety Mango Mousse with a few chopped pistachios and serve chilled.
Chef
