Mango is a great fruit. It is suitable for sweet desserts but it is also goes fantastically with meat or in a salad.
I recently bought three pieces of mango and all three were quickly munched by me and my beloved.
I stuffed chicken breasts with them, and also prepared a mango mousse and a salsa. All those dishes were an absolute hit.
The mousse I made was very light and extremely fruity. I did not add too much sugar so it was not over-sweetened.
Ingredients for mango mousse.
- 425 g mango in a syrup (altogether the mango and the syrup weighed 425 g)
- 200 ml of lactose free whipped cream (36%)
- 1 tablespoon of gelatin
- 2 egg whites
- 2 tablespoons of light brown sugar
- juice from half a lime
How to prepare light mango mousse.
Drain the syrup from the fruit. Blend the mangoes. Add the mango syrup and the lime juice to the blended fruit – altogether it should be 320 ml. Pour the mixture through a dense strainer.
Dissolve the gelatine in three tablespoons of mango syrup. Set aside for 5 minutes. After 5 minutes, heat it up, mix and add to the blended mango. Put it in the refrigerator for 15 minutes or until the mixture starts to thicken slightly.
Whisk the whipped cream until stiff and add slightly thicken mango mixture to it. Do it in small amounts.
Whip egg whites until stiff then add brown sugar. Continue whisking until the sugar dissolves completely.
Gently add the whisked egg whites to the mango and cream mixture.
Put in the fridge to cool down for at least 3 hours.
Good to know when making mango mousse.
The blended mango must be poured through a strainer otherwise, you might find some unpleasant pieces in the dessert and the mousse should be delicate and creamy.
Do you like fruits? If yes, try our recipe for Warm apple drink.