Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to make a special dish, classic mango mousse. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Summer brings in some exotic fruits like mangoes that are perfect for this classic mango mousse. Mango Raspberry Mousse Cake is a light, elegant, flavorful dessert bursting of summer flavor. Raspberries and mango are making a heavenly match while the.
Classic Mango Mousse is one of the most favored of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Classic Mango Mousse is something which I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can have classic mango mousse using 13 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Classic Mango Mousse:
- Make ready 240 milliliters vanilla pastry cream
- Get 2 1/4 teaspoons gelatin
- Get 60 milliliters water
- Prepare 2 egg whites
- Make ready 50 grams white sugar
- Take 1,000 grams mangos
- Make ready 240 milliliters vanilla pastry cream (Classic)
- Make ready 2 egg whites (Pasteurized, 1/2 cup
- Take 2 1/4 teaspoons gelatin (1 packet)
- Prepare 60 milliliters water
- Prepare 240 milliliters whipping cream
- Take 50 grams white sugar
- Take 2 mango 500gm
This fruit based dessert is best served after dinner.. mango Mousse, Mango Mousse With Fig Jam. Mango Mousse with Fig JamReceitas Da Felicidade! gelatin sheets, condensed milk, mango, fig jam. This no-bake mango mousse cake is a classic.
Steps to make Classic Mango Mousse:
- Mango Puree : Peel, de-seed and roughly chop mangoes.Save a few slices for garnish.
- Blend remaining mangoes in a blender.set aside
- Vanilla Pastry Cream : In a heavy-bottom saucepan combine sugar, cornstarch, egg yolks, vanilla, and salt.
- Slowly add the milk while whisking to prevent lumps.Place the saucepan on medium heat until the pastry cream thickens.
- Add the mango puree and stir well to combine. - Sift through a sieve.
- Cover with the plastic wrap touching the surface of the cream. - set a side to cool
- Whip the cream using a whisk attachment until soft peaks.
- Dissolve the Gelatin : Place gelatin with the remaining 60 ml (1/4 cup) water. Let sit for 3 minutes to dissolve.
- Gently warm the gelatin in a double boiler or microwave at 30-sec intervals until completely dissolved. set aside
- Assemble : First, add just a couple of tbsp of cooled mango pastry cream to the gelatin and whisk well to avoid any lumps. (we are tampering the gelatin so it won’t seize)
- Then, add the gelatin mixture to the full batch of mango pastry cream. - Next, fold in the whipped cream until well combined.
- Pour or pipe equal amounts into desired bowl, cups or ramekins.
- Place the fill cup in the fridge for at least 3 hours to chill completely. - The mousse will set in an hour or two but it tastes great if chilled for a couple of hours.
- Garnish with mango slices when ready to serve.
Made with classic crumble biscuits base, then go with very creamy mousse with mango flavour. Inside the mousse, I add more mango cubes. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. This Mango Mousse recipe is one of the first desserts I learned how to make as a newlywed. This is a sponsored conversation written by me on behalf of DOLE Sunshine.
So that’s going to wrap it up with this special food classic mango mousse recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
