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Mango mousse


Preparation : 30 min Resting : 2 hr 30 min
Cooking : - Equipment :
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Serves 4 :
2 very ripe medium mangoes
3 sheets gelatine
120 ml (4 fl oz) whipping cream
50 g (2 oz) icing sugar
2 tbsp lime juice
4 kiwis fruit
1Whip the cream in the bowl, using the egg whisk (see p. 45). Set aside in a large bowl.
2Peel and chop the mangoes and place in the main bowl, fitted with the main blade. Blend for one minute, then add the icing sugar and blend for a further minute. Set aside. Soak the gelatine sheets in cold water for at least 10 minutes.
3Drain thoroughly. Heat the lime juice and add the gelatine. As soon as it has melted, pour into the bowl with the mango. Pulse 3 times.
4Transfer to a dish and place in the freezer compartment until it starts to have a firmer consistency.
Gently fold this mixture into the whipped cream using a spatula.
5Chill in the refrigerator for 2 hours before serving. Serve with slices of kiwi fruit.

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