Hello, dessert lovers! If you’re craving something sweet, creamy, and bursting with tropical flavors, you’ve hit the jackpot. This creamy mango mousse is not just a dessert; it’s a vacation in a bowl. Let’s dive into making this heavenly treat that’s as easy to whip up as it is delicious.
Why This Recipe Works
- The combination of ripe mangoes and heavy cream creates a perfect balance of sweetness and richness.
- Using gelatin ensures your mousse sets beautifully without being too firm.
- A hint of lime zest adds a refreshing twist that elevates the mango flavor.
- It’s a no-bake recipe, making it perfect for hot summer days when you don’t want to turn on the oven.
- This dessert is as versatile as it is delicious, with endless possibilities for variations.
Ingredients
- 2 cups ripe mango puree
- 1 cup heavy cream, chilled
- 1/4 cup sugar
- 1 teaspoon gelatin
- 2 tablespoons water
- Zest of 1 lime
Equipment Needed
- Electric mixer
- Mixing bowls
- Saucepan
- Spatula
- Ramekins or serving glasses
Instructions
Prepare the Gelatin
Start by sprinkling the gelatin over the water in a small saucepan. Let it sit for about 5 minutes until it blooms. Then, gently heat the mixture over low heat, stirring until the gelatin completely dissolves. Remove from heat and let it cool slightly.
Whip the Cream
In a large mixing bowl, whip the heavy cream and sugar until soft peaks form. Be careful not to overbeat; you want the cream to be light and fluffy. This is the secret to achieving that dreamy mousse texture.
Combine Mango and Gelatin
Take your mango puree and gradually fold in the cooled gelatin mixture. Make sure it’s well incorporated to ensure your mousse sets properly. The mango puree should be smooth for the best texture.
Fold in the Whipped Cream
Gently fold the whipped cream into the mango mixture in batches. This step requires a light hand to keep the mixture airy. Add the lime zest for that extra zing, and mix until just combined.
Chill to Set
Divide the mousse into serving glasses or ramekins. Chill in the refrigerator for at least 4 hours, or until set. The wait might be tough, but the result is worth it!
Tips and Tricks
For an extra smooth mousse, strain the mango puree before using it to remove any fibrous bits. If you’re in a hurry, you can speed up the setting process by placing the mousse in the freezer for the first hour. For a boozy twist, a splash of rum or coconut liqueur can be added to the mango mixture before folding in the cream. Always use ripe mangoes for the best flavor; if they’re not sweet enough, adjust the sugar accordingly. Lastly, for a decorative touch, top the mousse with fresh mango cubes or a dollop of whipped cream before serving.
Recipe Variations
- Swap the mango puree with pureed strawberries or raspberries for a berry version.
- Add a layer of crushed graham crackers at the bottom for a cheesecake-like base.
- Incorporate coconut milk in place of some of the heavy cream for a tropical twist.
- Top with a drizzle of caramel or chocolate sauce for added decadence.
- Mix in some chopped nuts or toasted coconut flakes for texture.
Frequently Asked Questions
Can I make this mousse without gelatin?
Yes, you can substitute agar-agar for a vegetarian option, but the texture might be slightly different. Follow the package instructions for the correct ratio.
How long does the mousse last in the fridge?
Properly stored in an airtight container, the mousse can last up to 3 days. However, it’s best enjoyed within the first 24 hours for optimal texture.
Can I use frozen mangoes?
Absolutely! Just make sure to thaw and drain them well before pureeing to avoid excess water in your mousse.
Summary
This creamy mango mousse is a delightful, no-bake dessert that’s perfect for any occasion. With its rich texture and tropical flavor, it’s sure to impress. Follow the tips and variations to make it your own!
