Sweet Mango Mousse Food

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:

• In a high speed blender, combine the mango with the orange juice, lime juice and condensed milk. Puree until very smooth, about 1 minute.
• Meanwhile, in a medium-sized bowl, beat the cream with an electric mixer on high until soft peaks form.
• Pour one quarter of the mango puree mixture into the beaten cream, and using a spatula, fold the mango into the cream very gently. You don't want to deflate the cream, so take your time and scrape around the bowl and down the middle to fold the mixture together.
• Repeat with the remaining mango puree, one quarter of it at a time, until everything is incorporated.
• Divide the mixture between 4 small glasses, and refrigerate at least 4 hours (or overnight) before serving. To garnish: extra dollop of whipped cream and a few diced mango pieces and a mint leaf.

MANGO MOUSSE RECIPE

Steps:

• In a blender, add the chopped mangoes. At this step, you can also add sugar or honey if the mangoes are not overly sweet.
• Blend to a smooth fine puree.
• Make sure to use only sweet tasting mangoes with dairy products. Tangy or sour-sweet mangoes when mixed with cream can cause stomach upsets.
• Take cream in a bowl. With an electric beater beat the cream until you see soft peaks in it.
• Ensure you don't over whip the cream.
• Add the mango puree to the beaten cream.
• Fold gently to combine the mango puree with the whipped cream.
• Pour or spoon the mango mousse in small shot glasses or bowls. Cover and chill the mousse in the refrigerator for 1 hour to a couple of hours.
• Serve mango mousse cold. Garnish any of your preferred toppings from the ingredients mentioned above or enjoy the mousse as is.
• This mango mousse will keep well in the refrigerator for up to 3 to 4 days. Keep the glasses covered with plastic wrap or transfer to a sealed container.

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.

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.

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.

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.

MANGO MOUSSE

Steps:

• 1. peel and cut the mangoes up.
• 2, blend together mangoes, sweetened condensed milk, and lime juice until smooth.
• 3. in another container, mix with cool whip.
• 4. let it sit in refrigerator covered until ready to serve (at least 20 minutes).
• 5. if using apples or strawberries, add directly before serving.

TANGY MANGO MOUSSE

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).