Mango Passionfruit Mousse Recipes

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MANGO & PASSIONFRUIT MOUSSE



Mango & Passionfruit Mousse image

From Nov./Dec. 2007 issue of Australian Recipe+ Magazine. Do not include chill time (overnight). Can use 500 grams of frozen mango and puree to use. Ensure gelatine and puree are at equal temperature to prevent lumps when combining. Mousse best made day before serving.

Provided by ImPat

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

1 tablespoon unflavored gelatin (plain)
1/3 cup water (boiled)
2 cups mango pulp (puree)
1/3 cup passion fruit pulp, plus extra
passion fruit pulp, to garnish
2 tablespoons mango liqueur (optional)
2 egg whites
1/4 cup caster sugar
1/2 cup thickened cream
wafer biscuit (thin cookies to serve)

Steps:

  • Stir gelatine and 1/3 cup boiling water in a small jug until dissolved. Cool 5 minutes.
  • Place pulp and liqueur (if using) in a large bowl and stir to combine.
  • Stir in gelatine mixture.
  • Place egg whites in a medium mixing bowl and using an electric mixer beat to soft peaks, gradually add sugar beating until dissolved.
  • Beat cream in a separate bowl to soft peaks.
  • Fold cream into fruit mixture.
  • Then fold cream and fruit mixture into the meringue (egg white) mix.
  • Pour into 8 x 3/4 cup capacity serving dishes or glasses.
  • Chill until set (overnight is best) or make first thing to serve that night.
  • Garnish with extra whipped cream and passionfruit pulp and serve with thin wafer biscuits (cookies).

Nutrition Facts : Calories 119.1, Fat 5.7, SaturatedFat 3.5, Cholesterol 20.4, Sodium 24.8, Carbohydrate 16, Fiber 1.8, Sugar 13.5, Protein 2.4

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