Mango Fool Mousse De Mango Food

MANGO FOOL

Steps:

• Chop the mango, reserve 1 tbsp of chopped mango and take the rest in a blender, add sugar and lemon juice to it. Blend to make a puree.
• To a mixing bowl add fresh cream, Whisk well until thick and peaks are soft. I used my hand mixer.
• Add 1/4 cup mango puree to it reserving 1/4 cup. Mix well.
• Take your serving glasses, first add mango puree as first layer just a tbsp or 2 for each cup.
• Then spoon fresh cream mango mixture and add it till 3/4 of the cup.
• Finally add chopped mangoes as garnish. Spoon some reserved mango puree over it. And finally done.
• Refrigerate for an hour then serve Mango Fool.

MANGO TANGO

Steps:

• Fill 2 ice cube trays with the mango nectar; freeze until solid.
• Working in batches, puree the mango ice cubes, dark rum, coconut rum, Triple Sec, pineapple juice, and lime juice in a blender until smooth. Serve.

MANGO & PASSION FRUIT FOOL

Steps:

• Peel the mangoes using a vegetable peeler. Slice the cheeks off one and cut into small dice. Set aside.
• Cut the flesh from the remaining mango and stone, then purée flesh in a liquidiser. Squeeze out the seeds from 2 of the passion fruit halves and mix with the mango purée. Add lime juice to taste. Gently fold the yogurt and half the diced mango through the fruity purée.
• Divide between 4 glasses and top with the remaining diced mango. Cover and chill for 30 mins before eating. Scoop the seeds from the remaining passion fruit over the top of the fools to serve.

MANGO BASIL MOUSSE WITH PASSION FRUIT

Steps:

• Heat the caster sugar in a pre-heated, non-stick frying pan until it starts to dissolve, then toss in the mangoes and cook for 5 mins, stirring once or twice until caramelised. Tip onto a plate and cool.
• Fold the chopped basil and mango into the meringue along with the pâté à bombe. Whip the cream until forming soft peaks and fold in also. Spoon the mixture into a glass serving-bowl. To serve, halve and scoop out the passion-fruit pulp on top. Spoon one or more scoops of crème fraîche on top and decorate with basil sprigs.

MANGO MOUSSE

Steps:

• Puree the fruit with the juice, rum and sugar. Sieve and refrigerate for 1/2 hour.
• Whip the cream and fold into the fruit puree.
• Beat the egg whites with the salt to stiff peaks. Add extra sugar and beat again briefly; add gently to the puree mix until fully combined.
• Chill for 1-2 hours before serving.

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.