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.