Mango mousse
2 servings
50 minutes
Mango mousse is an airy dessert with a bright tropical flavor and delicate texture. Its roots trace back to European cuisine, where light and sophisticated mousses gained popularity. The combination of mango puree and cream creates a balance between the fruit's natural sweetness and creamy softness. Gelatin adds structure, allowing the dessert to melt in the mouth, while sugar enhances its fruity notes. This mousse is perfect for a summer dinner or festive table, served chilled to delight with its refreshing taste. It can be complemented with fresh berries, mint, or even a hint of lemon juice for added sophistication. Mango mousse is a harmony of tropical freshness and creaminess in every bite.
1
Soak the gelatin sheets in cold water for 10 minutes.
- Leaf (sheet) gelatine: 10 g
2
Transfer the mango puree to a saucepan, add sugar, bring to a boil, remove from heat, and stir in gelatin continuously with a whisk.
- Mango puree: 220 g
- Sugar: 10 g
- Leaf (sheet) gelatine: 10 g
3
Cool in the refrigerator to room temperature.
4
Whip 125 ml of cream with a mixer until thick.
- Cream 30% fat: 120 g
5
Add the chilled puree with gelatin to the cream and whisk until smooth.
- Cream 30% fat: 120 g
- Mango puree: 220 g
6
Pour into molds and place in the freezer for 30 minutes.
