Magnificent Mango Mousse Food

MANGO MOUSSE

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.

TROPICAL MANGO MOUSSE

Steps:

• In a blender combine mangoes, bananas, yogurt, honey, ice cubes, and vanilla extract until smooth. Refrigerate for 3 hours. Pour into individual dishes and serve.

MAGNIFICENT MANGO MOUSSE

Steps:

• In a medium bowl, stir together the mango puree with the lime juice, rum and 1/4 cup sugar.
• Place 2 large empty mixing bowls into the freezer to chill (will be used in a later step).
• To a large saucepan on medium heat, add the mango puree mixture (above) and 1/2 a cup of water and bring to a low-simmer.
• Add the gelatin and reduce the heat to medium-low. Simmer for 5 minutes, stirring constantly, then remove from heat and let the mixture cool to room temperature.
• Remove the chilled bowls from the freezer and in one, whisk together the heavy cream and 1/8c sugar until the mixture forms stiff peaks.
• In the second chilled bowl, beat together the egg whites and the salt to form stiff peaks.
• Fold the egg white mixture into the cream mixture gently, making sure not to over-mix.
• Carefully fold together with the room temperature mango mixture.
• Pour into individual (1-2 cup sized) serving dishes and chill for 1 hour before serving.

SWEET MANGO MOUSSE

Steps:

• 1. sprinkle gelatin over 2 tbsp cold water. let stand for 1 minute till it softens. mix hot water in it.
• 2. mix gelatin in mango pulp.
• 3. In a cold steel container, beat cream and sugar a little.
• 4. Mix cream in the pulp and beat till soft peaks form.
• 5. Fill glasses with required amount of the mousse and refrigerate atleast 4 hours be fore serving.
• 6. garnish with whipped cream, mint and thick mango pulp.

VELVETY MANGO MOUSSE

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.

MANGO MOUSSE

Steps:

• In a food processor, puree the mangoes with the lime juice and ginger.
• In a small bowl, sprinkle the gelatin over 1/4 cup water.
• Let stand for 5 minutes.
• Meanwhile, in a small saucepan, combine the sugar and 1/4 cup water, and bring to a boil.
• Stir the gelatin into the sugar mixture and cook, stirring for 1 minute.
• Add the sugar-gelatin mixture to the mango puree and process until well combined.
• Add the sour cream; process briefly.
• Spoon into dessert bowls, cover and refrigerate for 2 hours.
• Serves 4.

FROZEN MANGO MOUSSE

Steps:

• Whip the whipping cream in a chilled bowl until soft peaks form.
• Place the gelatin in a small heat proof bowl. Add the orange juice and cook in a water bath, stirring until the gelatin is dissolved. Or place in a microwave safe dish and cook for about a minute, checking often. Place the mango puree and the gelatin in a large bowl. Carefully fold in the whipped cream. Transfer mixture to a plastic dish and place in freezer. Chill for at least 4 hours or until frozen. To serve, scoop portions of mousse into ice cream dishes. Garnish with mint sprigs and orange wedges.