Ingredients
The Crust
90g crushed graham crackers/Oreos
30g melted unsalted butter
Mousse
200g fresh mango puree
150g milk
10g gelatin softened and melted
5g milk
200g heavy cream
20g confectioners’ sugar
Glaze
50g fresh mango puree
5g gelatin softened
100g water
Steps:
- Wrap the bottom of each mousse mold with plastic wrap. In a clean bowl, crush 90g graham crackers into fine crumbs, mix with melted unsalted butter, pour them into the mousse molds, and press them down firmly into the bottom. Smooth it out, and set in the fridge to chill for 20 minutes.
- Soften 10g gelatin in iced water. Fish it out and microwave the gelatin into liquid. Mix well with 5g milk and set aside. Press or blend 200g fresh peeled mango into puree. Mix well with milk and gelatin liquid. Set aside. In a clean bowl, bring together heavy cream and sugar and use a hand mixer to beat until thickened. Mix well with the mango mousse mixture.
- Fill the mousse molds and let cool in the fridge for 4 hours or overnight until set.
- Soften 5g gelatin in iced water. Blend 50g fresh peeled mango into puree. Mix well with water and softened gelatin. Cover each mango mousse surface with it. Set in the fridge to cool until set (about 20 minutes).
- Thaw the sides with a warm towel so you can easily remove the mousse molds. Thaw and serve.
