Mango Mousse

7月3日 1.00 00 00 00.Still001 结果 pinit View Gallery 2 photos
7月3日 1.00 00 00 00.Still001 结果 pinit
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Mango Mousse

Difficulty: Beginner
Servings: 5
Best Season: Suitable throughout the year

Description

Mango Mousse is a delightful and creamy dessert that captures the essence of fresh mangoes in a light and airy mousse. This tropical treat is perfect for any occasion, providing a refreshing and sweet finish to any meal.

The mousse is prepared using ripe mangoes that are pureed to create a smooth and rich mango base. The puree is sweetened with sugar and flavored with a touch of lemon juice to enhance the natural mango flavor. The mango mixture is then folded into whipped cream and gelatin to create a light and fluffy mousse.

The mousse is chilled until it sets, resulting in a dessert that is creamy, smooth, and bursting with mango flavor. It can be served in individual cups or molded into shapes for an elegant presentation.

To add a touch of sophistication, the Mango Mousse can be garnished with fresh mango slices, mint leaves, or a dusting of powdered sugar. This dessert is ideal for summer parties, festive gatherings, or any time you want to enjoy a cool and fruity treat.

Ingredients

Cooking Mode Disabled

The Crust

First Layer

Second Layer

Top Layer

Instructions

  1. Wrap the bottom of each mousse mold with plastic wrap. In a clean bowl, crush 120g 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.

  2. In a clean bowl, mix well 30g hot milk with 5g softened gelatin, set aside. Bring together 70g heavy cream and 8g granulated sugar and use a hand mixer to beat until thickened. Mix in 120g yoghourt and gelatin mixture. Fill the mousse mold half full and chill them for 20 minutes.
  3. In a clean bowl, press and crush 160g fresh mango into mango puree. In another bowl, mix well 5g softened gelatin and 5g hot milk, set aside. Bring together 70g heavy cream and 8g sugar, and use a hand mixer to beat until thickened. Mix in 60g yoghourt, 120g mango puree, and gelatin mixture. Pour into each mousse molds. Save some space for the top layer. Set in the fridge to chill for 20 minutes.
  4. Mix well 40g hot water and 3g softened gelatin. Mix in 40g mango puree, sift once. Cover each mango mousse surface with it. Set in the fridge to cool until set.
  5. Thaw the sides a little with a warm towel so you can easily remove the mousse molds. Thaw and serve.
Keywords: mango mousse, mousse
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