Super simple and delicious mango mousse
I’ve done something I’ve never done before and that is to make new photos with an existing recipe… Well I changed the recipe a little bit as well to make it easier and quicker. I just could not stand those old pics anymore, so these are all new and shiny 2016 update!
I felt like doing something fruity for dessert today. Quite frankly we shouldn’t be eating too many desserst, as we’re trying to watch our weight..(too many desserts in the past I guess…:)) but tonight a few of T.’s friends would come over to play D&D so that would give me the opportunity to have them eat the desserts, so we wouldn’t be stuck with glasses full of delicious stuff!
I had bought the goodfood yesterday and saw a recipe for Velvety Mango Mousse which sounded great and not too bad since it contains a lot of fruit (and sugar and cream, but I do like to forget about those from time to time) so couldn’t be all bad!
I love mango’s as I think they are one of the loveliest fruit around. The tricky thing with mango’s is that I can never tell wether they are good enough to eat, so I end up always buying the “ready to be eaten” variety at the supermarket, since I know that those are good to use. Only when I need to use them right away as they are more expensive and I feel that they are not always necessarily the best ones. For this dessert, they were fine though.
It’s a lovely dessert but quite filling so if you do want to use it, make sure you haven’t eaten a full blown heavy dinner, as this will be the killing blow then…:)
Here is the recipe!
Super simple and delicious mango mousse
Ingredients
- 2 large or 3 medium mangoes
- 1 tsp lime or lemon juice optional
- 6-7 tbsp sugar - depends on wether the mango is sharp
- 1 large egg white
- 2 gelatine leaves optional, I did not use any
- 200 ml double cream plus 150 ml to serve
- handfull of pistachios chopped, to garnish
Instructions
- Cut the cheeks of the mangoes and remove all the other juicy flesh. Remove the skins and puree the flesh untill smooth. Stir in the lime or lemon juice, if the mangoes are without acidity of their own.
- Put the egg white in a bowl, beat untill foamy, than add the sugar and beat until glossy and stiff.
- Place the gelatine (if using) in a bowl and cover with cold water. Allow to soften for 5 mins. Remove from the water, squeeze out any excess from the gelatine, then place in a small pan with 2 tbsp of water. Heat untill dissolved, then stir into the mango puree and mix well.
- Whip 200 ml cream untill soft peaks are formed. Stir 4 tbsp of the cream into the mango, then spoon in the rest, along with the egg whites, and gently fold them both into the mango. Spoon into 8 individual glasses and leave to set in the fridge for at least a couple of hours. To serve, top with the remaining cream, freshly whipped, and a few chopped pistachios for garnish.
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Velvety mango mousse
Ingredients
- 2 large or 3 medium mangoes
- 1 tsp lime or lemon juice optional
- 6-7 tbsp sugar - depends on wether the mango is sharp
- 1 large egg white
- 2 gelatine leaves optional, I did not use any
- 200 ml double cream plus 150 ml to serve
- handfull of pistachios chopped, to garnish
Instructions
- Cut the cheeks of the mangoes and remove all the other juicy flesh. Remove the skins and puree the flesh untill smooth. Stir in the lime or lemon juice, if the mangoes are without acidity of their own.
- Put the egg white in a bowl, beat untill foamy, than add the sugar and beat until glossy and stiff.
- Place the gelatine (if using) in a bowl and cover with cold water. Allow to soften for 5 mins. Remove from the water, squeeze out any excess from the gelatine, then place in a small pan with 2 tbsp of water. Heat untill dissolved, then stir into the mango puree and mix well.
- Whip 200 ml cream untill soft peaks are formed. Stir 4 tbsp of the cream into the mango, then spoon in the rest, along with the egg whites, and gently fold them both into the mango. Spoon into 8 individual glasses and leave to set in the fridge for at least a couple of hours. To serve, top with the remaining cream, freshly whipped, and a few chopped pistachios for garnish.
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
