Mango mousse is a simple recipe that has a very good result. It is fresh, intensely flavored and a little sweet. It is one of those light desserts that you feel good eating. We like to make it especially during the mango season, which in Mexico is usually in summer, about 3 or 4 months of the year, when there are lots of mangoes of all kinds.
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There are, in fact, many varieties of mango, and I really like one that in Mexico they call “Ken”, because it has a lot of flesh, it has firm flesh and you don’t notice those little “hairs” like strips that some mangoes sometimes have. The truth is that I prefer mangos that don’t have much of that, I prefer to cut them and have it just as “flesh” of mango.
This recipe makes a creamy mango mousse, because it has whipping cream, or whipping cream, which gives it much more body and richness to the texture. As for what we use to sweeten it, it is usually sugar, but you can actually use the sweetener of your choice. Agave syrup in this recipe would be great for example, or even molasses, which is cane sugar syrup that is very dark in color, almost black.
To decorate, we use cubes of fresh mango on top, and serve it all in individual cups, so that it is easier to eat. These can be kept in the refrigerator or fridge for about a week without any problem, and they are always fresh.
This is a dessert that makes the mango shine, so if you want a quick dessert that will make you look good with guests this is great!
If you like this recipe, you have to check out our mango mostachon that you are sure to love!
Mango mousse
Ingredients
- 1 1/2 C (360 gr) natural mango puree
- 1 1/2 C (360 gr) whipping cream
- 1/4 C (50 gr) white sugar
- 1 tsp (3.5 gr) unflavored gelatin powder
- 1 tbsp (30 ml) cold water
- Natural mangi, cut into cubes, for decorating
Instructions
- In a small microwave-safe bowl, add the powdered gelatin with the water and let stand for a few minutes.
- Place the bowl in the microwave and heat for 20 seconds until the gelatin is completely dissolved. Add the dissolved gelatin to the mago puree and mix with a fork until well integrated.
- Place the whipping cream in a large bowl and beat with an electric mixer for about 5 minutes until it forms soft peaks.
- Add the sugar and continue beating for 2 minutes until stiff peaks form.
- Add the mango puree and mix with a rubber spatula in enveloping motions until smooth and homogeneous.
- Divide this mixture into 4 individual dessert cups, cover with plastic wrap and refrigerate for at least 2 hours or overnight to allow the mousse to firm up a bit
- Once ready, remove the mousse from the refrigerator, decorate with natural mango pieces and it's ready.
