Mango Mousse

Hello friends!

Another recipe tested live with you on Facebook and now shared here, because… it’s just too good!!

Here is the mango mousse.

And since this recipe was made live, that also means it’s easy to make! So, in summary: it’s delicious and easy to prepare! Pure happiness!

My Tips

Before sharing the mango mousse recipe with you, let me clarify a few things:

– First, you can opt for other fruits if you don’t have mango or if you don’t like it. However, avoid overly juicy fruits—the mousse needs to hold its shape. Strawberries, raspberries, apricots, peaches, pears, etc., will be perfect choices.

– Secondly, gelatin is listed as an optional ingredient. In the verrines I made, I didn’t use it. However, if you’re using this mousse for a layered dessert or a charlotte cake, gelatin will be very helpful to ensure a firm texture.

– And that brings me to my final point. This recipe is for 6 servings. I made 6 verrines of 15 cl each. That’s enough for a dessert, in my opinion. This means the total amount of mousse is about 0.8 liters. If you’re making a charlotte cake or another layered dessert, check your mold’s volume and adjust the ingredient quantities accordingly.

That’s it! I’m also sharing a great tip from a follower during the live session: you can add biscuits for a more complete dessert. Ladyfingers are a great choice, as well as speculoos, crêpes dentelles, or even Chloé’s granola for a delicious crunch. Tested and approved!!

Other Recipes

If you love mousses, I highly recommend checking these out:

• Strawberry mousse
• Light lemon mousse
• Easter chocolate mousse
• Milk chocolate and passion fruit mousse
• Classic chocolate mousse

Necessary Utensils:

A small saucepan,

An immersion blender (or a standard blender),

An electric hand mixer with beaters,

A cutting board,

And a good paring knife.

Shall we dive into this mango mousse?

The recipe, Chef!

Print Recipe

Mango Mousse

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goûter – française

Serves: 6 Difficulty: Easy Price: $

Prep Time: 20 min – Cooking Time: 3 min

Ingredients

• 350 g peeled mango (1 mango)
• 30 g egg white (1 egg white)
• 140 g cream (30% fat)
• 50 g sugar
• 24 g water
• 6 g gelatine sheets (optional)

Instructions

1

Place the gelatine sheets into cold water.

2

Mix the mango pulp to get a smooth texture.

3

Heat a third of the pulp. (if you use gelatine)

4

When it's hot, add the gelatine sheets.

5

Mix with the rest of the mango pulp. Set aside in your fridge.

6

Heat the water and sugar.

7

In the meantime whip the egg white.

8

When the sugar and water get to 118 degres (you should see little bubbles all over the surface), pour it on the foamy egg white and keep whipping.

9

Continue until it gets at room temperature.

10

Add to the mango mixture in 3 times with a spatula.

11

Set aside in the fridge.

12

Whip the cream into firm chantilly (don't add sugar).

13

Add this chantilly cream to the mango mixture in 3 times, gently with a spatula.

14

Pour in your presentation dish or your jars.

15

Set aside in your fridge at least 2 hours before serving.