This has been a hot summer, and we have been enjoying lots of exotic summer fruits. My affection for mangoes goes back to my childhood. I grew up in India, where mangoes are grown in abundance. My grandma bought mangoes at home by the crate. Also, I remember mom would buy a whole crate of mangoes, all wrapped in hay. The box had some yellow, some green, and some in between. As the week passed, the green ones would get ripe. In addition, Mom would indulge us with some delicious mango treats like mango pudding, mango mousse, mango lassi, mango chia smoothie, and No-Churn Mango ice cream. And, of course, lots of mango fruit on its own. Over the years, my kids have learned to enjoy the same desserts as I did.
Ingredients and substitutes
Mangos – choose ripe mangoes that are naturally sweet and juicy, so you won’t have to add sugar. It is always a great idea to taste and see if the mangoes are sweet. If not, add a tablespoon or two of sugar or honey. Nothing is worse than to have a dessert that’s bland (less sweet) Gelatin – I prefer to use nonflavored gelatin, but you can use flavored gelatin too! The purpose of the gelatin is to set the mousse. Egg whites – Since we are not going to cook the eggs, it is important to use pasteurized egg whites. You can omit the egg whites as well, if you want. The mousse will have less volume and lightness, of course. Whipping cream – Always use a good quality high-percentage cream (about 35% at least) for dessert. It will set well and give a rich, decadent taste.
Step-by-step instructions
Mango puree
First, peel, de-seed, and roughly chop mangoes. Save a few slices for garnish. Next, blend the remaining mangoes in a blender. And set aside.
Vanilla pastry cream
In a heavy-bottom saucepan, combine sugar, cornstarch, egg yolks, vanilla, and salt. Slowly add the milk while whisking to prevent lumps. Place the saucepan on medium heat until the pastry cream thickens. You want the pastry cream to come to a boil so the cornstarch will thicken the mixture. Add the mango puree and stir well to combine. Sift through a sieve. Cover with the plastic wrap touching the surface of the cream. Set aside to cool completely.
Whip the cream
Whip the cream using a whisk attachment until soft peaks.
Dissolve the gelatin
Place gelatin with the remaining 60 ml (1/4 cup) water. Let sit for 3 minutes to dissolve. Gently warm the gelatin in a double boiler or microwave at 30-second intervals until completely dissolved. Set aside to cool slightly but still warm.
Assemble
First, add just a couple of tablespoons of cooled mango pastry cream to the gelatin and whisk well to avoid lumps (we are tampering with the gelatin so it won’t seize). Then, add the gelatin mixture to the whole batch of mango pastry cream. Next, fold in the whipped cream until well combined. Pour or pipe equal amounts into desired bowls, cups, or ramekins.
Chill until set
Place the fill cup in the fridge for at least 3 hours to chill thoroughly. The mousse will set in an hour or two, but it tastes great if chilled for a couple of hours. Garnish with mango slices when ready to serve.
Frequently asked questions
Did you LIKE this recipe? Save it for later. You can find my recipes on Pinterest. Follow me on Facebook, Twitter, and Instagram.Subscribe, and I’ll send you new recipes right to your inbox. Thank you for sharing - Save for later
