Now place the glasses inside the fridge for about 4 hours or until the mango mousse has set. Carefully so you don’t break the rim of coconut. Using a rubber spatula fold this through your mango mix.ĭivide the mango mousse over your glasses and cover with plastic wrap. Add the sugar and mix until glossy and it forms stiff peaks. Next you start by mixing the egg whites to soft peaks in a mixing bowl or use your food processor or an electric mixer. Let it cool slightly before adding it to your mango mix. Heat it on medium heat until hot but do not let it boil! Dissolve the gelatin leaves into the cream. Now take the heavy cream and add this to a small saucepan. While your making the puree soak 3 gelatin leaves (each leave weighs 1.5 gr of gelatin) into cold water. Obviously it all depends on the mango season. Which is why I added a bit of passionfruit and lemon juice to the fresh mango pulp. Since I love the mango flavor but sometimes ripe mangoes can get a bit too ripe and need something to freshen it up a little bit. For this you clean the mangoes and you add the flesh into a blender or you can use a stick blender too. Repeat this for all the glasses and set aside so they can dry. I added a mix of grated coconut with a bit of sugar in a small bowl and first dipped the glass into the egg white and into the coconut mixture next. I loosely whisked one egg white and placed it in a wide bowl. You don’t need a lot of ingredients but you do need:įor serving I decided it would be cool to have the rim of the glass decorated with some coconut so in order to do that I prepared the glasses first. Great deal! But I was then left with an enormous amount of mangoes, so what to do with those?Īs luck would have it, it was almost Christmas and I figured it would make for a delicious and easy Christmas dessert, so I went about making this mango mousse for a dinner party. So I bought the bunch for just a few euro. They were on sale as they were very ripe and could not be sold a day later, so the vendor wanted to get rid of them. The first time I made this mango mousse was when I had gone to the market and ended up with a box full of fresh mangoes. So don’t be fooled by the Christmassy photos. Of course it can be served at any time of the year as it is delicious all year round and is definitely a perfect summer dessert. Looking for an easy and delicious dessert to serve for Christmas? This creamy mango mousse might be just what you need.
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