Mango Mousse
Try this recipe for mango mousse cups for a great quick and easy tropical dessert. 15mins, that’s it! It’s a make ahead dessert, so it’s perfect for entertaining and it uses minimal ingredients.
Which mango is best to use?
My preferred mango variety we have in Australia is Kensington Pride. The sweeter the variety the better!
How to tell when a mango is ripe?
An unripe mango won’t smell like a tropical island paradise. A ripe one will. You’ll smell a ripe mango every time you walk past the fruit bowl.
Yield 4
Prep time
15 MinInactive time
5 HourTotal time
5 H & 15 MMango Mousse
Try this recipe for mango mousse cups, a great quick and easy tropical dessert.
Ingredients
- 450g mango, pureed
- 50g pure icing sugar
- 2 teaspoons gelatine powder
- 300ml thickened cream
- extra mango to serve
Instructions
- In a small cup, add 1 tablespoon cold water. Sprinkle gelatine on top and leave for 3-5 minutes to bloom. Add 1 tablespoon of boiling water and whisk with a fork until gelatine is completely dissolved.
- In a food processor, blend mango with icing sugar until smooth.
- In a large bowl, whisk the cream to firm peaks using an electric mixer. Be careful not to over whisk to ensure a light and airy textured mousse.
- Gradually fold in mango and gelatine until combined the spoon into 4 glasses.
- Cover with plastic wrap and refrigerate for 5 hours or overnight.
- Serve mousse garnished with diced mango.
Nutrition Facts
Carbs
31.53 gFat
27.67 gProtein
4.77 gFolate
52.11 µgPotassium
261.67 mgIron
0.28 mgVitamin A
2329.03 IUVitamin B3
0.8 mgVitamin B1
0.04 mgVitamin B5
0.41 mgVitamin E
1.71 mgVitamin K
7.14 µgVitamin B6
0.17 mgVitamin B12
0.12 µgZinc
0.28 mgVitamin C
41.49 mgVitamin B2
0.18 mgManganese
0.07 mgCopper
0.18 mgCalories
379.5Calcium
63.44 mgSodium
25.67 mgSelenium
3.81 µgCholine
14.34 mgMagnesium
10.93 mgPhosphorus
39.72 mg