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    • Thai Banana Coconut Milk
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    • Mango Mousse
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    • Cavendish Mousse Cookie
    • Banana Flower Curry
  • Contact us
  • Más
    • Home
    • About us
    • Our Products
      • From Our Harvests
      • Jackfruit
      • Thai Banana
      • Mango
      • Banana Flower
      • Avocado
      • Persian Lime
      • Burro Banana
      • Jicama
      • Canvendish Banana
    • Recipe booklet
      • List of Recipes
      • Thai Banana Coconut Milk
      • Persian Lime Pie
      • Mango Mousse
      • Jackfruit Cake
      • Chocolate Avocado Mousse
      • Burro Banana Fries
      • Jicama Chips
      • Cavendish Mousse Cookie
      • Banana Flower Curry
    • Contact us

  • Home
  • About us
  • Our Products
    • From Our Harvests
    • Jackfruit
    • Thai Banana
    • Mango
    • Banana Flower
    • Avocado
    • Persian Lime
    • Burro Banana
    • Jicama
    • Canvendish Banana
  • Recipe booklet
    • List of Recipes
    • Thai Banana Coconut Milk
    • Persian Lime Pie
    • Mango Mousse
    • Jackfruit Cake
    • Chocolate Avocado Mousse
    • Burro Banana Fries
    • Jicama Chips
    • Cavendish Mousse Cookie
    • Banana Flower Curry
  • Contact us

Ingredients

  •  2 mangoes – sweet, ripe & medium-sized or 1.5 cups chopped
  • 1 to 2 tablespoons raw sugar or honey – add as required, optional
  • ½ cup light cream (25% to 35% fat) or whipping cream
  • ¼ cup chopped mangoes
  • 1 to 2 tablespoons chopped nuts – cashews, almonds, pistachios
  • 1 to 2 tablespoons fruit preserve
  • 1 to 2 tablespoons chocolate shavings or grated chocolate or chocolate syrup
  • 3 to 4 mint sprigs

Instructions

  • In a blender, add the chopped mangoes. You can add sugar or honey at this step if the mangoes are not overly sweet. 
  • Blend to a smooth fine puree.
    Make sure to use only sweet-tasting mangoes with dairy products. 
  • Tangy or sour-sweet mangoes, when mixed with cream, can cause stomach upsets.


Whipping Cream

  • Take cream in a bowl. With an electric beater, beat the cream until you see soft peaks.
  • Ensure you don't overwhip the cream.
    Add the mango puree to the beaten cream.
  • Fold gently to combine the mango puree with the whipped cream.
    Pour or spoon the mango mousse into small shot glasses or bowls. 
  • Cover and chill the mousse in the refrigerator for 1 to a couple of hours.
  • Serve mango mousse cold. 
  • Garnish your preferred toppings from the abovementioned ingredients, or enjoy the mousse.

 

This mango mousse will keep well in the refrigerator for up to 3 to 4 days. Cover the glasses with plastic wrap or transfer them to a sealed container.
 


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Santa Cruz, San Blas, Nayarit, Mexico

+52 (311) 225-4742

Monday to Saturday

6:00 AM - 10:00 PM

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