Tangy 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:

• 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.

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.

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).