Tangy Mango Mousse Food

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MANGO MOUSSE

2015-08-06



Mango Mousse image

Top each serving with extra mango if desired.

Provided by twinklez

Categories     Desserts     Mousse Recipes

Time 3h15m

Yield 4

Number Of Ingredients 2

Ingredients:

  • 1 cup heavy whipping cream
  • 1 cup mango, pureed

Steps:

  • Beat cream in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks. Fold mango puree into whipped cream. Scoop mango mousse into serving glasses and chill until set, about 3 hours.

Nutrition Facts : Calories 232.1 calories, Carbohydrate 8.7 g, Cholesterol 81.5 mg, Fat 22.1 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 13.7 g, Sodium 23.4 mg, Sugar 6.2 g

TANGY MANGO MOUSSE

2017-03-02



Tangy Mango Mousse image

Make and share this Tangy Mango Mousse recipe from Food.com.

Provided by dale7793

Categories     Sauces

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients:

  • 1 tablespoon gelatin
  • 1/4 cup hot water
  • 4 eggs, separated
  • 1/2 cup caster sugar
  • 2 small mangoes, pureed
  • 2 teaspoons lemon juice
  • 1/2 teaspoon fresh lemon rind
  • 1 cup cream
  • 1 cup water
  • 1/2 cup sugar
  • 4 passion fruit (pulp of)

Steps:

  • Whisk gelatine into hot water with a fork and set aside.
  • Beat egg yolks and sugar until creamy.
  • Stir in mango puree, gelatine, lemon juice and rind.
  • Whip cream until stiff and fold into mango mixture.
  • Beat egg whites until stiff and lightly fold through mango mixture until well combined.
  • Pour mousse into 6 individual lightly greased one-cup moulds OR one 1
  • 5-litre mould.
  • Refrigerate 2 hours or until set.
  • For the sauce combine the water and sugar in a small saucepan and stir over low heat to dissolve sugar.
  • Bring to the boil without stirring.
  • Reduce heat.
  • Simmer until liquid is reduced by half.
  • Stir in passionfruit and simmer for 2 minutes.
  • Cool.
  • Serve mousse with sauce and fresh mango slices.
  • WARNING: As the mousse contains uncooked egg do not give to pregnant persons (usually female).

VELVETY MANGO MOUSSE

2022-06-16



Velvety Mango Mousse image

This dessert takes very little time to make and can be prepared a day before serving. For a vegetarian version, omit the gelatine.

Provided by Food Network

Categories     dessert

Time 2h30m

Yield 4 to 5 servings

Number Of Ingredients 8

Ingredients:

  • 2 large mangos, stones and skins removed, flesh chopped (about 1 pound mango flesh)
  • 1 teaspoon fresh lime juice
  • 3 1/2 ounces sugar
  • 4 tablespoons water
  • 1 free-range egg white, whisked until stiff peaks form
  • 2 gelatine leaves (optional)
  • 6 1/2 ounces heavy cream, whipped until soft peaks form
  • Handful chopped pistachios, for garnish

Steps:

  • Blend the mango flesh to a puree in a food processor. Stir in the lime juice.
  • Heat the sugar and water in a saucepan over a medium heat for 2 to 3 minutes, or until the sugar has dissolved and the mixture resembles syrup. Bring the mixture to a boil, and continue to boil for 4 to 5 minutes, or until the mixture has reached the soft ball stage. The mixture has reached the soft ball stage when a sugar thermometer reads 235 to 240 degrees F when inserted into the mixture.
  • Gradually add the hot sugar to the whisked egg whites in a thin stream, whisking continuously, until all the sugar has been incorporated and the mixture is thick and glossy. You may choose to use gelatine for a firm set. If you are using it, place the gelatine leaves into a small pan and cover with cold water. Set aside for 4 to 5 minutes to soften, then drain well, squeezing any excess water out of the leaves, and return to the pan.
  • Add 2 tablespoons of water to the gelatine leaves and heat over a medium heat, until the leaves have dissolved. Set aside to cool slightly, then add the mango puree, and stir until well combined.
  • Fold 1/3 of the whipped cream into the mango mixture, or until well combined. Add the remaining whipped cream and the egg white mixture, and gently fold the into the mango mixture until well combined.
  • Spoon the mango mousse into a large serving dish or into individual serving glasses, and chill in the refrigerator for 2 hours.
  • To serve, sprinkle over the chopped pistachios.

Top Asked Questions

  1. How to make mango mousse?
    Directions. Beat cream in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks. Fold mango puree into whipped cream. Scoop mango mousse into serving glasses and chill until set, about 3 hours. Watch how to make authentic French mousse au chocolat!
  2. What kind of cream do you use for mango mousse?
    heavy cream: Full-fat heavy cream (or double cream) is best for making this mango mousse. Gather your ingredients: mango, citrus juices, condensed milk, and heavy cream. Have ready a bowl to whip the cream in, and have a clean blender ready, too. Place the mango, juice of the orange and lime, and the condensed milk in the bottom of a blender.
  3. How to make mango puree?
    Steps to Make It. Put chopped mangoes, orange, and lemon juices, sugar, and salt in a blender. Process until mixture is smooth. Whip the cream to stiff peaks. Fold mango puree mixture into the whipped cream and pour into individual serving dishes. Chill. Garnish with sliced mangoes and sprigs of mint, if desired.
  4. What is in a coconut mango mousse Cup?
    These coconut mango mousse cups are an easy no-bake dessert for your summer and they are SO easy to whip up. Filled with a cream cheese sweet coconut mousse, it is infused with fresh mango puree. It’s pure magical and filled with tropical flavors.

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