Description
A tropical delight made with fresh mangoes and whipped cream, creating a smooth and airy dessert.
Ingredients
Scale
- 2 ripe mangoes (preferably Alphonso or Ataulfo)
- 1 cup mango puree
- 1/2 cup heavy whipping cream (chilled)
- 2 tablespoons powdered sugar
- 1 teaspoon lemon or lime juice
- 1/2 teaspoon lemon zest (optional)
- 1 teaspoon unflavored gelatin (optional)
- 2 tablespoons cold water (for blooming the gelatin)
Instructions
- Prepare the Mango Puree: Peel and dice the ripe mangoes, blend until smooth, and strain through a fine mesh sieve.
- Bloom the Gelatin (if using): Sprinkle gelatin over cold water, let sit for 5-10 minutes, then dissolve and cool.
- Whip the Cream: In a chilled bowl, beat heavy cream until soft peaks form, then gradually add powdered sugar until stiff peaks develop.
- Combine Ingredients: Gently fold the mango puree into the whipped cream, and add gelatin if using.
- Add Zest and Juice: Stir in lemon juice and zest, adjusting sweetness as needed.
- Chill: Spoon mousse into serving glasses, cover, and chill in the refrigerator for 2-4 hours until set.
- Serve: Top with whipped cream, mint, and chopped pistachios or toasted coconut.
Notes
For best flavor, use ripe mangoes. This mousse can be made ahead and stored in the fridge for up to 3 days.
- Prep Time: 15
- Category: Dessert
- Method: No-Bake
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 20g
- Sodium: 15mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg