MANGO MOUSSE
Creamy, airy, luscious tropical flavoured mango mousse is an ideal summer time dessert.
Ingredients
- 2 cups ripe mango chopped
- 1 tbsp lemon juice
- ¼ tsp cardamom powder
- 1 sachet(6.5g) VEGE GEL
- 3 tbsp powdered sugar
- 1 cup whipping cream
- 4 tbsp milk
- 8-10 strands saffron
- extra chopped mango for topping
- 2 passion fruits remove the pulp, OPTIONAL
Instructions
- Sprinkle gelatin over 3 tbsp milk. Stir gently and leave it aside for 10 minutes.
- Heat the remaining 1 tbsp milk. I allow it to heat up for 20 seconds in the microwave oven.
- Add the saffron and allow it to infuse.
- In the meantime, puree the mango in a food processor or blender.
- Strain it with a sieve if the puree has fibres.
- Add lemon juice,cardamom and saffron to the mango puree and mix well.
- Add sugar to the whipping cream.
- Whip till it forms soft peaks.
- Heat the gel mixture and stir till the gel melts completely. I allowed it to heat up in the microwave oven for 15 seconds.
- Pour the gel mixture into the mango puree mixture and mix well.
- Fold in the whipped cream into the mango puree mixture.
- Divide the mousse between 4 bowls or glasses.
- Cover the bowls or glasses with cling film or small lids.
- Put it in the fridge and allow the mousse to set at least for 8-12 hours or overnight.
- Top with chopped mango and passion fruit pulp before serving.
Notes
- Add topping of your choice like mango or other fruit puree, nuts, chocolate, other chopped fruits, etc.
- If you don't have vegetarian gelatin, use 2 tbsp agar flakes or 2 tsp agar agar powder. When using agar agar work fast as it tends to set quickly.
- Adjust sugar according to the sweetness of the mango.
- If you want to use normal gelatin, you can. It will set faster than the vege gel. I like to use Dr. Oetker Vege -Gel.
- Generally 2 cups of mango cubes will give about 1½ cups of puree.