FROZEN MANGO MOUSSE
Steps:
- In a saucepan, dissolve the sugar with the water and cook to soft ball stage 234 degrees F.
- Meanwhile, whip the whites to soft peaks and then drizzle in the cooked sugar syrup to make an Italian meringue.
- In another saucepan, bring the mango puree and rum to a boil. Then add the gelatin to melt it. Fold this puree into the meringue. Fold in the whipped cream and pipe into 3-inch ring molds and freeze overnight.
- When ready to serve, make the fruit salad carefully tossing together the pineapple and papaya.
- Warm outside of the metal rings with a torch* and pop them out onto dessert plates. Spoon fruit salad and Satin Chocolate Sauce over and serve.
- Propane Gas Torch Warning: Propane gas torches are highly flammable and should be kept away from heat or flame, and should not be exposed to prolonged sunlight. Propane gas torches should only be used in well-ventilated areas. When lighting a propane gas torch, place the torch on a flat, steady surface, facing away from you. Light the match or lighter and then open the gas valve. Light the gas jet, and blow out the match. Always turn off the burner valve to "finger tight" when finished using the torch. Children should never use a propane gas torch without adult supervision.
- Combine the 2 chocolates over simmering water in the top half of a double boiler. Stir constantly until melted, then whisk in the syrup and water without removing the double boiler from the heat. Whisk until smooth and shiny.
- The sauce can be made up to 48 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.
MAGNIFICENT MANGO MOUSSE
This ultra-light, fluffy and refreshing recipe for Mango Mousse is sure to enliven your palette, while invigorating your senses. It's the perfect treat for a hot summer day.
Provided by Mystic Eye Art
Categories Gelatin
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
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
Top each serving with extra mango if desired.
Provided by twinklez
Categories Desserts Mousse Recipes
Time 3h15m
Yield 4
Number Of Ingredients 2
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.
Nutrition Facts : Calories 232.1 calories, Carbohydrate 8.7 g, Cholesterol 81.5 mg, Fat 22.1 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 13.7 g, Sodium 23.4 mg, Sugar 6.2 g
MANGO MOUSSE
This is a lovely light, smooth mango cream, an elegant and easy do-ahead dessert for a dinner party. Cooking time is chill time. From Betty Bossi.
Provided by Chickee
Categories Dessert
Time 2h50m
Yield 4 serving(s)
Number Of Ingredients 8
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.
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- Cut the cheeks of the mangoes and remove all the other juicy flesh. Remove the skins and puree the flesh untill smooth. Stir in the lime or lemon juice, if the mangoes are without acidity of their own.
- Put the egg white in a bowl, beat untill foamy, than add the sugar and beat until glossy and stiff.
- Place the gelatine (if using) in a bowl and cover with cold water. Allow to soften for 5 mins. Remove from the water, squeeze out any excess from the gelatine, then place in a small pan with 2 tbsp of water. Heat untill dissolved, then stir into the mango puree and mix well.
- Whip 200 ml cream untill soft peaks are formed. Stir 4 tbsp of the cream into the mango, then spoon in the rest, along with the egg whites, and gently fold them both into the mango. Spoon into 8 individual glasses and leave to set in the fridge for at least a couple of hours. To serve, top with the remaining cream, freshly whipped, and a few chopped pistachios for garnish.
VELVETY MANGO MOUSSE : RECIPES - COOKING CHANNEL
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.
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Cuisine IndianCategory DessertServings 4-5Total Time 2 hrs 30 mins
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2 large mangos, stones and skins removed, flesh chopped (about 1 pound mango flesh) 1 teaspoon fresh lime juice; 3 1/2 ounces sugar; 4 tablespoons water; 1 free-range egg white, whisked until stiff peaks form; 2 gelatine leaves (optional) 6 1/2 ounces heavy cream, whipped until soft peaks form; Handful chopped pistachios, for garnish; Method
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