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Creamy Mango Mousse with Fresh Mango and Mint Garnish Recipe

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4.2 from 52 reviews

  • Author: Ava
  • Total Time: 6 hours 15 minutes
  • Yield: 4 servings

Description

This Mango Mousse recipe is a silky, creamy dessert made from fresh mango puree and whipped heavy cream, gently set with gelatin. It’s a refreshing, light, and fruit-forward mousse, perfect for warm weather or as an elegant finish to any meal. Decorated with fresh mango, herbs, and chantilly cream, this dessert combines tropical flavors with a smooth texture that melts in your mouth.

Ingredients

Mango Puree

  • 450 g fresh mango puree
  • 1 tablespoon freshly squeezed lemon juice
  • 60 g powdered sugar (sifted; adjust to taste)

Gelatin Mixture

  • 6 g gelatin powder
  • 2 tablespoons cold water (for blooming gelatin)

Cream

  • 345 g heavy cream (36% fat, very cold)

Decoration

  • Fresh mango slices
  • Fresh herbs (e.g., mint)
  • Chantilly cream (prepared separately)

Instructions

  1. Prepare Mango Puree: Clean and peel fresh mangos. Using a blender, blend the mango flesh until smooth. Measure out 450 grams of mango puree for the recipe.
  2. Mix Sweetened Mango: Stir the freshly squeezed lemon juice and sifted powdered sugar into the mango puree. Taste and adjust sugar to your preference to balance sweetness and acidity.
  3. Bloom Gelatin: Sprinkle gelatin powder over 2 tablespoons of cold water and let it sit for 3 minutes until it becomes thick and jiggly, fully blooming the gelatin.
  4. Heat Gelatin: Warm the bloomed gelatin gently in the microwave, ensuring it does not boil. Once liquid and warm (not hot), stir the gelatin into the mango mixture, making sure the mango puree is at room temperature to prevent setting prematurely.
  5. Whip Heavy Cream: With an electric hand mixer, whip the very cold heavy cream until early stiff peaks form. Be careful not to overwhip to avoid curdling or turning the cream to butter.
  6. Fold Cream Into Mango: Using a rubber spatula, gently fold the whipped cream into the mango-gelatin mixture, preserving the airiness of the whipped cream for a light mousse texture.
  7. Portion and Chill: Spoon or pipe the mango mousse evenly into 4 serving cups. Refrigerate for at least 6 hours, allowing the mousse to fully set.
  8. Decorate and Serve: Before serving, top the mousse with freshly whipped chantilly cream, fresh mango slices, and herbs such as mint for garnish.
  9. Storage: Keep the mousse refrigerated and consume within 2 days for best freshness. Do not freeze as it may affect the texture.

Notes

  • Use ripe, sweet mangoes for the best flavor and natural sweetness.
  • If mangoes are less sweet, increase powdered sugar slightly to taste.
  • Ensure heavy cream is very cold before whipping for optimal volume.
  • Do not overheat gelatin or heavy cream to prevent texture issues.
  • Gently folding the cream preserves the mousse’s light, airy texture.
  • Refrigeration time of at least 6 hours is critical for proper setting.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: International

Find it online: https://quickandsweetrecipes.com/creamy-mango-mousse-with-fresh-mango-and-mint-garnish-recipe/