Mango Mousse

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Made with fresh, pureed mangoes and topped with delicious chantilly cream, this creamy mango mousse will satisfy your sweet tooth without weighing you down!

Prep Time15

Chilling Time6

Total Time6 15

Course: Dessert

Cuisine: American

Servings:

Calories: 362kcal

Author: Katalin Nagy

Equipment

Ingredients

Mango Mousse

450 g Mango puree Puree the fresh mangos and measure it after. If frozen fruit is used, let it come to room temperature, puree it, then reduce the puree by cooking over medium heat for 10 minutes or until the mixture slightly thickens and some water evaporates. Measure it after the reduction process.
60 g Powdered sugar More or less depends on the sweetness of the fruit, use it sifted.
1 tablespoon Lemon juice freshly squeezed
6 g Gelatin powder
345 g Heavy Cream 36% fat, use it very cold

Decoration

Mangos fresh
Herbs eg. mint
Chantilly cream Use my chantilly cream recipe

Metric - US Customary

Instructions

Mango Mousse

Clean the mangos and with the help of a blender make the mango puree, then measure it.
Mix the freshly squeezed lemon juice and the sifted powdered sugar into the fruit puree. Taste it and adjust the sweetness to your liking.
To bloom the gelatin powder, sprinkle the powder over 2 tablespoons of cold water and allow it to sit for 3 minutes until it becomes thick and jiggly. Then, gently heat the mixture in the microwave. Make sure that you do not boil the gelatin at this point, only heat it up. Once the gelatin mixture is liquid but not hot, mix it into the fruit puree. Make sure that the fruit puree is neither cold nor hot when mixing the gelatin in.
Then, immediately, with the help of an electric hand mixer, start to whip up the cold heavy cream until early stiff peaks. Do not overwhip it as the cream can become too hard to be able to fold with the fruit puree or might even break and curdle and become butter.
Gently fold the whipped heavy cream into the fruit mixture with the help of a rubber spatula.
Then, arrange the mango mousse into 4 cups. Use a spoon or piping bag. Refrigerate for 6 hours to set.

Decoration

Prepare some whipped chantilly and use fresh mangos and herbs to decorate the mousse.
Store the mousse refrigerated for up to 2 days. Do not freeze it.

Notes

Do not skip the lemon juice, it will bring out the flavor of the mangos.
Adjust the sweetness by adding more or less sugar.
Feel free to use frozen mangos. However, reduce its water content by cooking the puree for about 10 minutes. Measure it after.
Use min 36% fat content heavy cream and very cold to be able to whip it up correctly
It is important not to overwhip the cream. Whip it just until early stiff peaks. That is the precise consistency we need to be able to fold it into the fruit puree. If too soft (soft peak), the mousse might not set properly. If too hard, the whipped cream won't be smooth enough to fold with the fruit puree. If overwhipped, the cream will curdle and become butter.
Do not skip the waiting time.

Nutrition