Ingredients
For the Mango Mousse
- 3/4 cup heavy cream
- 3/4 cup mango pulp (or 1 fresh mango, pureed)
- 1 tbsp brown sugar
For Garnish (Optional)
- Freshly chopped mango
- Coconut flakes
- Mint leaves
Instructions
- Whip the cream: In a large mixing bowl, use an electric mixer on high speed to whip the heavy cream until soft peaks form, about 5-8 minutes. Be careful not to overbeat as this can cause the cream to become grainy.
- Prepare mango mixture: In a separate bowl, combine the mango pulp and brown sugar, mixing thoroughly until the sugar is dissolved and the mixture is smooth.
- Combine mixtures: Slowly fold the mango puree into the whipped cream using a rubber spatula. Gently fold to maintain the light, airy texture without over mixing.
- Chill the mousse: Divide the mango mousse evenly into serving glasses. Refrigerate for at least 3 hours, or preferably overnight, to allow the mousse to set and flavors to meld.
- Garnish and serve: Before serving, decorate with freshly chopped mango, coconut flakes, and mint leaves for added flavor and a lovely presentation. Enjoy your refreshing mango mousse!
Notes
- Be careful not to overwhip the cream to avoid it turning into butter.
- Gently fold the mango puree into whipped cream to keep the mousse light and airy.
- Chilling the mousse overnight yields the best texture and flavor.
- Fresh mango can be substituted with canned mango pulp, adjust sugar accordingly based on sweetness.
- Optional garnishes add visual appeal and complementary flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Global
- Diet: Vegetarian
