Mango Mousse
Lusciously smooth, light and fruity – this mango mousse combines real fruit, fresh cream and fluffy egg white for a melt-in-the-mouth dessert naturally set with gelatin. A tropical treat that’s as beautiful as it is delicious!
Recipe from GMAP Japanese Member, Jellice.
Ingredients (serves 4-5):
- Gelatin powder – 1½ sachets (7.5g)
- Water – 3 tablespoons
- Mango pulp – 400g (from 3–5 fresh mangoes)
- 100% orange juice – 5 teaspoons
- Lemon juice – 2 teaspoons
- Granulated sugar – 50g (for mango mixture)
- Cointreau – 1 teaspoon (optional)
- Fresh cream – ¼ cup (60 ml)
- Egg white – 1 (medium size)
- Granulated sugar – 30g (for meringue)
Preparation
- Soak the gelatin powder in 3 tablespoons of water and let it bloom for about 20 minutes.
- Peel and de-seed the mangoes. Blend the flesh into a smooth purée.
- In a saucepan, combine 400g of mango purée with orange juice, lemon juice, and 50g sugar. Heat gently over low heat, stirring occasionally, until the mixture just begins to bubble. Remove from heat.
- Stir in the bloomed gelatin and mix well until completely dissolved. Add the Cointreau and stir to combine.
- In a chilled bowl, whip the cream until it reaches soft peaks (about 80% whipped).
- In a separate bowl, combine egg whites and 30g of sugar. Place the bowl over a hot water bath and whisk until the sugar dissolves. Then beat until stiff peaks form to create a meringue.
- Fold the whipped cream into the mango mixture, followed by the meringue in 2–3 additions, folding gently to preserve the airy texture.
- Pour into cups or glasses and refrigerate until the mixture is fully set. Serve chilled.