Desserts
Mango mousse
A light, fruity mousse made from ripe mango purée, lifted with a little lime. Refreshing, it is served at the end of a meal, especially during the hot season.
Ingredients
Ingredients
Optional extras
Instructions
- Soften the gelatine leaves for 10 minutes in a bowl of cold water.
- Peel the mangoes, cut the flesh and blend it finely with the lime juice and zest and half the icing sugar.
- Heat 3 tablespoons of the purée in a small saucepan, dissolve the squeezed gelatine in it, then mix everything into the remaining purée.
- Whip the very cold cream with the rest of the icing sugar until it forms a soft chantilly.
- Gently fold a third of the chantilly into the mango purée to lighten it, then add the rest by lifting the mixture with a spatula.
- Divide the mousse among 4 glasses and let it set in the fridge for at least 3 hours.
- Decorate with toasted grated coconut just before serving.
Variations and tips
Papaya mousse. Replace the mango with very ripe papaya, using the same amount of lime.
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New Caledonia
New Caledonia
New Caledonia
New Caledonia
New Caledonia
New Caledonia
New Caledonia
New Caledonia
Original Ecomely recipe.