Mango Mousse
Bright and creamy mango mousse is the perfect dessert for special occasions or last-minute cravings, featuring a focus on fresh mangoes.
Equipment
- blender
- electric beater
- bowl
- shot glasses or small bowls
Ingredients
For mousse
- 2 pieces mangoes - sweet, ripe & medium-sized or 1.5 cups chopped
- 1 to 2 tablespoons raw sugar or honey add as required, optional
- ½ cup light cream (25% to 35% fat) or whipping cream
For garnish (choose any)
- ¼ cup chopped mangoes
- 1 to 2 tablespoons chopped nuts cashews, almonds, pistachios
- 1 to 2 tablespoons fruit preserve
- 1 to 2 tablespoons chocolate shavings or grated chocolate or chocolate syrup
- 3 to 4 pieces mint sprigs
Instructions
Making mango puree
- In a blender, add the chopped mangoes. You can add sugar or honey if the mangoes are not overly sweet.
- Blend to a smooth fine puree.
- Ensure to use only sweet tasting mangoes with dairy products to avoid stomach upsets.
Whipping cream
- Take cream in a bowl and beat it with an electric beater until soft peaks form.
- Ensure you don't over whip the cream.
- Add the mango puree to the beaten cream and fold gently to combine.
- Pour or spoon the mango mousse into small shot glasses or bowls, cover and chill in the refrigerator for 1 to 2 hours.
Serving suggestions
- Serve mango mousse cold, garnished with any toppings of your choice or enjoy as is.
Storage
- This mango mousse will keep well in the refrigerator for 3 to 4 days, covered with plastic wrap or in a sealed container.
Nutrition
Serving: 1servingCalories: 118kcalCarbohydrates: 19gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 17mgSodium: 6mgPotassium: 189mgFiber: 2gSugar: 17gVitamin A: 1272IUVitamin C: 38mgCalcium: 22mgIron: 1mg
Tried this recipe?Let us know how it was!