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Friday, October 29, 2010

Mango Mousse


• 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


• 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.


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