MANGO MOUSSE 

MANGO MOUSSE 
Mango mousse is a crowd-pleasing dessert. From kids to adults, everyone loves this dessert. It is also easy to make this dessert. Gelatin is used in these type of sweet desserts to give it a thick consistency. As you know, Gelatin is a protein made from animal products and popularly debated for many health issues. I totally avoided gelatin in this recipe, so this mousse will be creamy and not as thick as you would find in restaurants. However, I liked it this way and did not find a significant difference, though.

Author: Rushdah
Cuisine: Global
Servings: 6
Mango Mousse 
INGREDIENTS 

Mango 2
Whipping Cream 2cups
Powdered sugar 1/2 cup

METHOD 

Wash, peel and chop the Mango flesh roughly. Discard the mango seed and skin.

In a blender or mixer puree the mango flesh into a smooth paste. Two fresh alphonso mangoes yield 1 cup of puree. If you are using store bought mango pulp, use a cup of pulp for 2 cups of whipped heavy cream. 

Gently mix the whipped heavy cream using a spoon until smooth. I used land o lakes whipped heavy cream.

Mix whipped heavy cream, mango puree and powdered sugar together gently and chill it in a refrigerator for at least 2 hours. Garnish it with mango puree. 

FACEBOOK 
https://www.facebook.com/worldfoodtourism/

INSTAGRAM 
https://www.instagram.com/world_food_tourism/

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s