Mango Mousse works best in combination with other items, as it has a relatively bland flavour like this. I love it with passionfruit juice and panna cotta, see the recipe for the jars.
- 1 mango (250gr flesh)
- 2 tbs sugar
- 3 sheets gelatin
- 2 tbs very hot water
- 200ml heavy cream
Soak the gelatin sheet in cold water.
Peel the mango. The easiest way to do so is to cut both sides of the mango off, so you have only the stone in the middle left in the slice. Push each of the cut off sections down a glass. You put the half on top of the edge of a wide drinking glass, the skin pointing outwards and the flesh on the inside. Pushing down while pushing the sides to form to the glass will result in the skin being pushed off on the outside of the glass and the meat will be left on the inside. Do this with both halves, and cut and leftover flesh from the stone to add to the glass. Puree the mango flesh with the sugar.
Whip the heavy cream to semi-stiff peaks. Squeeze the water out of the gelatin sheets and dissolve them in the hot water. Fold this into the mango puree and then fold in the whipped cream.