MANGO MOUSSE.- Began as an experiment to use up some ripe mangoes but turned into the highlight of the evening! Really easy, great texture, soft and creamy with big mango flavor.... I've done many other types of mousse's, from seafood to chicken livers and also chocolate, strawberry and flavors in between but this was a spur of the moment thing and was a lot of fun to make....
Here's another flexible recipe you can make with your favorite fruit pretty much, all you need is to get it blended into a smooth puree and you're golden. I think it's the same limitation as with any other gelatin, doesn't play well with pineapple. I had two very ripe mangoes that were ready to be eaten NOW but there was no motivation plus we had just had the Mango Chutney so I was going to make our daily fruit water (Horchata, Agua de Piña, Naranjada, Agua de Jamaica, Agua de Tamarindo, Limonada, Agua de Melon, Agua de Sandia..... you get the idea) but then I thought of dessert and Mango Mousse came to mind. If you ever want to go crazy with fruit mousse's, creams and beautiful desserts, cakes, do yourself a favor and head out to YouTube and search for "Cooking Tree" to see some amazing presentations, one of my favorite idea channels.
For the MANGO MOUSSE, you will need:
2 ripe mangoes, peeled and cut into small squares, about 2 cups I guess
1/4 cup water
1 envelope Unflavored Knox gelating, 7g
2 Tbl sugar, if needed
1 Cream Cheese bar, regular type, softened
1 tsp lemon juice
1 tsp vanilla extract
1/4 - 1/3 cup milk, evaporated milk or your choice
2 - 4 Tbl sugar
1 - 2 cups Heavy Whipping Cream, very cold
2 - 4 Tbl sugar
I use an immersion blender but you can use a blender or whatever you have on hand like a hand mixer.
First, put water in small glass, add gelatin and microwave about 1 or 1.5 minutes to get it kind of hot and allow it to be mixed and melted. Stir. If you need additional time, take it. Put mangoes into a deep glass container (I used an empty yogurt container, fancy, huh?) add the water and blend really well until it becomes a velvety puree. Taste to see if it needs sugar, add if it does or leave off. Once the gelatin is melted and mixed, add to the mango puree.
Second, put the cream cheese into another container, add the sugar, lemon, vanilla and half of the milk and blend. You're looking for a smooth, pourable mixture but not liquid, it should still be thick and lump free so blend it well. Now put the mango mix into a bowl and add the cream cheese mix and FOLD it in really well.
Take the whipping cream, place into another container and begin blending with a whisk until it begins to thicken and at that point add the sugar and blend very very well until stiff peaks form. Add to the mango cream cheese mix by FOLDING gently but evenly to incorporate.
Put into the mold you've chosen and refrigerate at least 3 - 4 hours. It should be a creamy, fluffy and flavorful mix. If you want a stiffer / harder gel on the texture then use 2 gelatin packets at the beginning, ok? Or you can add one to the mango and another to the cream cheese, in any case it will work.
You can use an ice cream scoop to get balls or curls for serving or use a couple of serving spoons to make "quenelles" for service and presentation or just serve as is. Very tasty and should please all ages!
Hope you enjoy it!