Ingredients:
• 1 cup of heavy whipping cream
• 16-20 oz of Mango pulp from can of Mango pulp (I like Ratna, Alfonso mango pulp available at local Indian grocers if comes in 30 oz can, you can use any brand, but I like this one) or you can use 6 fresh mangoes to make pulp, will have to add some sugar (about 1/2 cup) to this if using fresh mangoes)
• ½ cup lime juice or lemon juice (I prefer fresh lime juice)
• 2 small packets of unflavored gelatin from Knorr box of gelatin
• 4 eggs
• One cup milk
• ½ cup hot water
• 1/2 cup sugar (can use 3/4 cup if mango pulp is not too sweet)
• Pinch of salt
Method:
• Soak the gelatin in hot water keep it aside.
• Separate egg yolk and whites.
• Beat egg white and keep it aside.
• Mix lime juice and mango pulp.
• Whisk the whipping cream until thick.
• Fold in mango pulp and lime juice mix.
• Heat egg yolk + sugar + milk in container kept in big container full of water with constant stirring for about 25 min till it become thick.
• Add gelatin to this and mix it well and let it cool.
• Once cool add this to mango pulp, whipping cream mix and add pinch of salt.
• Add egg whites (beaten) and mix well.
• Mix well until everything is well incorporated.
• Pour into a big size serving bowl or dish, or into individual dishes, and chill in the fridge for 4-6 hours, or until set.
• Decorate with the chopped pistachios or sliced mango, kiwi slices or strawberries slices for color.
• Serve chilled.
For variation and to make exotic Saffron Mango Mousse you may dissolve few desired amount of strands of saffron in 1 table spoon of milk (crushing it well) and pour the extract in to mango pulp and mix well.
Hint: if using fresh mangoes, make sure they are of smooth texture and NOT fibrous.
You may substitute whipping cream with 8 ounces of cool whip or any whipped cream, if don't have heavy whipping cream.
Recipe modified by Surekha from a recipe given to her by her good friend Bhadra K.
Photographs by Surekha.
Mango
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