Thursday, 4 June 2015

Mango Mousse


Ingredients -
Ripe mangoes - 1 kg
Thick fresh cream - 200 g
Castor sugar - 3 tbsp ( can be added or reduced according to preference)
Gelatin - 2 tbsp ( dissolved in 2-3 tbsp warm water)
Lemon juice - 1 tbsp
Condensed milk - 6 -7 tbsp 



Method -
1. Peel and clean the mangoes, cut it into small pieces, save 
    some mango cubes for garnishing.
2. Place it in a blender, process until smooth to make puree, 
    sieve it to take out any remaining fiber. Add the lemon 
     juice in the puree. 
3. Whip the cream and sugar until light and fluffy and soft
     peaks form ( place the bowl of cream over  a bigger bowl
     full of ice and then beat it with an electric mixer to speed 
     up the process). Take care not to over whisk the cream,
     to save it from curdling. Save 2 tbsp for decoration.
4. Fold in the mango pure with the dissolved gelatin ( take
     care there are no lumps) and condensed  milk into the 
     cream and sugar mixture.
5. Pour it into individual dessert cups or ramekins and 
    refrigerate for 6-8 hours or overnight.
6. Garnish it with remaining mango cubes or pipe the cream
    over the individual mousse cups and put mint sprigs.
7. Serve it chilled, it's easy to make and gets lot of appreciation            from your family and friends.



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