A creamy and refreshing dessert, mango mousse is a delightful treat perfect for mango lovers. It's a light yet flavorful dish that melds the tropical sweetness of mangoes with the smoothness of cream.
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Cut the mangoes into small cubes and place them in a blender.
Add the honey and lemon juice to the mango cubes and blend until you get a smooth cream.
In a bowl, whip the fresh cream until it forms soft peaks.
Gently fold the whipped cream into the mango mixture using light, circular motions to keep the mixture airy.
In a separate bowl, beat the egg whites until they form stiff peaks.
Add half of the beaten egg whites to the mango mixture and gently fold to incorporate.
Once combined, add the remaining egg whites and fold again carefully to maintain a light texture.
Spoon the mousse into serving glasses and refrigerate for a couple of hours until set.
Garnish with fruit slices and a sprinkle of grated coconut before serving.
For a smoother texture, strain the mango purée to remove any fibrous bits.
Use very ripe mangoes for enhanced sweetness and flavor.
Can I make this mousse dairy-free?
Yes, you can substitute fresh cream with coconut cream for a dairy-free version.
How long can I store the mango mousse?
Store covered in the refrigerator for up to two days. It is not suitable for freezing.
Can I add alcohol to the mousse?
Yes, you can add a splash of rum for an adult variation.
What can I use to garnish the mousse?
Garnish with fresh mint leaves or a slice of lime on top before serving.
Are the raw egg whites safe to eat?
Raw egg whites are generally safe if pasteurized. If you're concerned about food safety, use pasteurized egg whites or a vegan substitute like aquafaba (chickpea brine).
