Mimis Mango Mousse Recipes

CREAMY MANGO MOUSSE RECIPE

Steps:

• Dissolve the gelatin in a cup with the water and let it stand until it solidifies (around 5 minutes), then put in the microwave for 30 seconds until it returns to a liquid state.
• Add the mango pulp, the Nestlé Coffee-mate® Natural Bliss® Sweet Cream, 4 tablespoons of sugar, and the gelatin mixture from above to a blender and mix until smooth.
• Add the heavy whipping cream to a mixer with the sugar and begin to whip. Stop whipping before soft peaks forms.
• Add the mango mixture with the whipping cream mixture and mix well.
• Add to a dessert dish and let chill for at least one hour.
• Serve with fresh mango pieces

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.

MANGO MOUSSE

Steps:

• Cut mangoes in chunks. Keep your hands over the bowl as you cut so it can catch any dripping juice.
• Puree the mangoes in a blender. It just takes a minute or so.
• Start whipping the heavy cream. I have a small (antique at this point lol) electric hand held mixer. Whip for about 8-10 minutes until there are peaks in the whipping cream. When the peaks stay firm and don't lose their shape then the cream is ready.
• Add table cream and keep mixing a bit longer (about a minute or so).
• Add the mango puree and mix in the lowest setting of the mixer. Test for sweetness.
• Use a spoon to transfer in the cups that you will serve the mousse in. Refrigerate for about 2 hours before serving. Add your favorite toppings:)

MIMI'S MANGO MOUSSE

Steps:

• Slowly warm up the pulp on a very low heat. Dissolve gelatin into boiling hot water. Be sure it's dissolved. Pour gelatin into the warmed pulp and add sugar. Cool down in the refrigerator until it gets more to room temperature. Beat heavy cream until it peaks and fold into pulp until completely blended. Coat non-stick Bundt pan with Safflower oil. Add mixture and refrigerate 24 hours. It can sit for up to 48 hours if you want. Set in warm water quickly to loosen sides with knife and flip onto a large platter. Put back into refrigerator to gel back to firm. Decorate with fresh fruit in center, around sides and/or top. Strawberries done in flower shapes or sugar coated grapes with mint leaves are delicious.