Mango mousse

Mango mousse

By
From
How to Cook Desserts
Serves
6
Photographer
Peter Cassidy

This recipe is from Priya Wickramasinghe, who has been sharing her knowledge of Indian and Sri Lankan food with our students for many years. Priya recommends using Alphonso mangoes when available, but is happy to use tinned mango pulp if necessary. The tinned pulp can be very sweet, so you will need to adjust the sugar accordingly. The evaporated milk needs to be simmered and frozen the day before you want to serve the mousse.

Ingredients

Quantity Ingredient
400g tin evaporated milk
8-10 ripe mangoes
or 850g tin mango pulp
1 lime
100g caster sugar
150ml cold water
3 teaspoons powdered gelatine

Method

  1. Place the unopened tin of evaporated milk in a saucepan and cover with cold water so that it is completely submerged. Bring to the boil, then turn down the heat and simmer for 20 minutes, making sure that the water is topped up and the tin remains submerged. Allow the tin to cool, then place it in the freezer overnight.
  2. Peel the mangoes and remove the stones. Cut the flesh into chunks and place in a blender. Juice the lime and add the juice to the mango along with half of the sugar. Blend to a smooth purée, taste and blend in more sugar if needed.
  3. Put the cold water into a small pan. Sprinkle over the gelatine and leave for 5 minutes to sponge, then place the pan over a low heat and heat gently, without boiling, until the gelatine has dissolved, stirring as little as possible.
  4. Tip the contents of the tin of chilled evaporated milk into a large bowl. Roughly chop it into pieces, then use a hand-held electric whisk to whisk it until light and frothy. Whisk in the mango purée and then enough sugar to sweeten the mixture to your taste. Continue to whisk until well mixed.
  5. Add the liquid gelatine, mix well and pour the mousse into a large glass bowl or individual dishes. Refrigerate for at least 3 hours before serving.

A note on using gelatine to det creamy mixtures...

  • Just follow the guidelines on page 92 and remember to get the mousses out of the fridge 20–30 minutes before you serve them to soften a little.
Tags:
leiths
desserts
baking
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again