Mango Mousse

Exotic, tropical and full of flavor, this is the delicious mango mousse. The mousse has its origin in French cuisine. However, it can now be enjoyed all over the world, with an astonishing range of variations. Fruit trees and those based on chocolate stand out.

Mango mousse recipe

Ingredients

• 250 g of condensed milk
• 5 eggs
• 25 ml lemon juice
• 10 ml of mango pulp
• 21 g unflavored gelatins
• 20 ml cold water

Utensils

• Mold or flanera
• Blender
• Knife
• Large bowl
• Small deep pot
• Blender

Preparation

• Put the condensed milk in the blender glass.
• Separate the whites from the yolks and place the latter one by one, blending each time you pour one.
• Add the lemon juice and blend again.
• Finish this mixture by introducing the mango pulp and blending until everything is well incorporated.
• In a small deep pot pour the water and dissolve the gelatin in it, let it rest for at least 5 minutes.
• Bring the pot to the heat and cook slowly until the gelatin has completely dissolved.
• Once ready, add to the previous preparation, stirring very well.
• Next, in a separate container, and with the help of a mixer, mix the whites until they reach the point of snow.
• Then, add the whites to the rest of the ingredients, doing this slowly. Ideally, you should do it in three or four batches, with slow and enveloping movements until everything is incorporated.
• Grease the mold, although this will not be necessary if you use a silicone one.
• Pour the mixture over the mold being careful not to spill it.

• Refrigerate the dessert for a minimum of three hours to achieve the proper consistency. However, the ideal is to leave it overnight.
• Once you have finished, you can unmold and take it to the table to serve it.
• We recommend to decorate your mango mousse using slices of the fruit that you use to make it or prepare a syrup.

Data of interest

• Keep in mind that the mousse can be prepared with all kinds of fruits and a large number of other products. For example vanilla, Nutella, among others. So dare to try more than one flavor and unleash your creativity.
• Be careful not to cut the yolks. It is advisable to use lemons that are not very acidic.
• If instead of pulp you prefer to use the fruit,  we suggest you first remove the juice and strain it.  This will prevent large pieces of fruit from ending up in the mousse.

• You will know that the whites are about to snow because they form sparkling peaks and, when you turn the bowl, the content remains still.
• Another way to make this recipe is to add a Worcestershire sauce, if you are going to use this element we recommend not letting the sauce rise above 85 ° C, as this way the yolks would curdle and spoil.
• In case you are going to use liqueurs to give flavor, you must bear in mind that, you cannot let them boil so that they do not lose qualities, you just have to heat it and mix it with the yolks.
• If you are not going to use condensed milk to make your mousse, but rather you are going to prepare it using cream, you must add sugar to the preparation just when you are whipping the whites until stiff.
• Remember that this dish needs to stay cold, so it is best to keep it in the fridge and remove it only in case you are going to consume it.
• Like the sweet options, there is also a great variety of savory mousse, so you can try some of them.

We hope you enjoy this delicious mango mousse.