Mango Mousse

My hubby LOVES mangoes! He probably loves mangoes more than he loves me  I wanted to make something with these delicious sweet mangoes I got from a local Mexican store. I’ve made mango salsa in the past and that was a hit, so I was hoping this would turn out well.

I started prepping for the mango mousse in the morning on my day off and I just couldn’t wait to get started until Raj left for work. He was all curious to see what I was making and he was convinced that I was making “mango paneer” because we had talked about experimenting with mango and paneer a few days ago. I led him to believe that it could be mango paneer because I wanted it to be a surprise. And it was a good one…he inhaled the mango mousse!

I found a mango mousse recipe on epicurious…but didn’t follow it completely and made it my own. That recipe had way too much gelatin and way too much cream. So I modified it to my taste and you can do that too! Be creative 

Ingredients

2 large sweet mangoes pureed or 3 cups of canned mango puree
2 cups of heavy whipping cream (or more if you want it creamier)
2.5 tbsp of gelatin (I used mango flavored gelatin, but you can use orange or flavorless)
1 cup boiling water
2 tbsp sugar

Steps

1. Dice mangoes and then puree in a blender. Make sure you sieve the pulp to get rid of the fiber. You want it to be smooth.
2. Warm the mango pulp on very low heat. Keep stirring frequently so it doesn’t stick to the pan/pot.
3. Add 2.5 tbsp of gelatin in boiling water and make sure its dissolved completely.
4. Add gelatin water and 2 tbsp sugar to the mango pulp and place the pot in the refrigerator to get it to room temperature. Make sure the pulp mixture doesn’t get cold because the gelatin will start doing its thing and adding in the whipping cream won’t work. Also, If your mangoes aren’t too sweet, then you might want to add a little bit more sugar and add 1 extra tbsp of mango gelatin.
5. Beat the heavy whipping cream until it peaks. I don’t have one of those fancy Kitchen Aid mixer (which I might invest in soon), so I gave my arms a workout.
6. Fold heavy whipping cream to room temperature mango pulp.
7. I used small ramekins but you can use a big glass bowl or fun glassware for serving. Cover and refrigerate for a few hours (5-6 hours) and serve.
8. Garnish it with raspberries, blueberries, or blackberries. You can even serve with chopped mangoes.

Serves 6