Mango Mousse

RecipenKitchen Recipe 4 h 18 min · Serves 6 · Continental

Why make it A light, silky mousse of ripe mango puree folded into softly whipped cream. It sets in the fridge, so it is an easy make-ahead dessert for mango season.

You’ll need

Serves 6 3 large ripe mangoes (about 750 g in total), peeled and sto… ½ ripe mango, peeled, stoned and finely diced, for topping 1 tbsp fresh lemon juice 50 g caster sugar, adjusted to the sweetness of the mangoes 2 tsp powdered gelatin (about 7 g) 3 tbsp cold water, for the gelatin 300 ml chilled whipping cream, at least 35% fat 1 tbsp icing sugar, for the cream + 2 more in the full recipe

1 Step 1 of 9 Pour the cold water into a small bowl and sprinkle the gelatin over the surface. Leave it to soak until spongy and absorbed, with no dry powder left.

2 Step 2 of 9 While the gelatin soaks, blend the 3 whole mangoes with the lemon juice until completely smooth. You need about 450 g of puree. If the mango is fibrous, push the puree through a sieve. Dice the ½ mango for topping and keep it cov…

3 Step 3 of 9 Put 100 g of the puree and the caster sugar in a small saucepan. Warm over low heat, stirring, until the sugar dissolves and the puree is hot to the touch but not boiling.

4 Step 4 of 9 Take the pan off the heat and stir in the soaked gelatin until it melts completely and the mixture looks smooth, with no grains on the spoon.

5 Step 5 of 9 Stir this warm mixture into the rest of the mango puree in a large bowl. Leave it to cool to room temperature, stirring once or twice. Meanwhile, put the cream and a mixing bowl in the fridge to stay cold. The last 4 steps are in the full recipe.

Cook’s tip Use very ripe, sweet and fragrant mangoes such as Sindhri, Chaunsa or Anwar Ratol. Pale, under-ripe fruit gives a dull, sour mousse.

Mango Mousse

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