Mango Mousse – summer fresh and creamy
Mangoes are amazing when they are fresh and perfectly ripe. There are so many options for using them both in desserts and in salads. This mango mousse is simple and quick to make. It will be a favourite every summer with your friends and family. Add a little more gelatin and use the mousse to fill a sponge cake because it makes an amazing cake centre. Or set it in the freezer for a treat on a super hot day!
The puree is also perfect for freezing – just leave out the gelatin until you are ready to make the mousse. I often buy loads of mangoes when they are in season, because they are such a treat as a winter dessert too! Puree them with a little lemon juice and some icing sugar (the sugar is optional). An idea for using in a dish in the winter is to make Mango Chicken Curry! Make a baked mango cheesecake. Decorate the cheesecake with the pistachios and hazelnuts for some wonderful colour.
Tips for choosing mangoes
Go for the ones at the back of the stand and choose carefully. They are less likely to have been handled and tested for ripeness by many hands! Look for even colour on both sides. Check the side that has been placed down in the container to see that it isn’t bruised. One more tip – try and use them the day you buy them or soon after. They can bruise easily in your fridge if you are shuffling other things around!
For a fantastic chargrilled salad using mangoes, sweet potato and avocado, think about downloading my latest recipe book. It is packed with simple recipes that only have 5 or so ingredients. And not a lot of washing up either.
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Creamy layered mango mousse
Ingredients
- 3 large mangoes
- 1 tbsp lemon juice
- 1/2 cup icing sugar
- 1 tbsp gelatin powder
- 1/4 cup water
- 300 ml thick cream whipped
- 1 tbsp shelled pistachio nuts roughly chopped
- 1 tbsp hazelnuts roughly chopped
Instructions
- Slice cheeks from all three mangoes. Remove the skin. Put two cheeks off the one side. Cut up the remaining cheeks and place in food processor with lemon juice and icing sugar. Puree until very smooth.
- Sprinkle gelatin over cold water in a small microwave safe bowl. Let sit for about a minute and then zap in microwave for 30 seconds on high. Stir to remove any lumps.
- Add gelatin to mango puree and whizz again to combine thoroughly.
- Place mango puree into a large mixing bowl and gently fold through the whipped cream.
- Cut the flesh off the skin of the two remaining cheeks. Slice thinly. Start with about 4 pieces on the bottom of your dessert bowls (glass looks wonderful) adn layer the fresh mango with big scoops of the mousse.
- Finally, sprinkle the chopped nuts over the top. Refrigerate for about two hours.
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