Ingredients
Method
- In a large mixing bowl, using an electrical mixer over high speed whip the cream until soft peaks (about 5-8 minutes).
- Ensure you don't over beat the cream.
- In a separate bowl mix mango puree with brown sugar. Slowly add the puree mix into whipped cream, and stir with a rubber spatula.
- Be careful not to over stir, so you won't lose the whipped cream texture.
- Pour the ready mango mousse in glasses and refrigerate for at least 3 hours, for best results overnight.
- Take out from the fridge, decorate with freshly chopped mangos, coconut flakes, mint. Enjoy!
- This mousse makes 3 larger individual servings (about 3-4 cups).
Nutrition
Notes
- FLAVOR & TEXTURE - Rich and creamy texture with a delightful balance of sweet and tropical mango flavors.
- Don't go overboard with the cream whipping! You just want it to hit firm stiff peaks, so keep an eye on it. If you go too far, it'll turn all grainy, and we don't want that. But no worries, if you stop at soft peaks, it'll still work, but the texture will be a bit softer in the end. So, find that sweet spot and whip it just right!
- Keep the cream cold before whipping + use a chilled bowl when whipping.
- Mango - Use fresh mangoes or frozen mango cubes to make your own pulp or go for a store-bought option. Both will work! Read in the next section on how to make your own mango pulp at home.
- Heavy cream - For the best mousse-like texture, make sure to use heavy cream with at least 36% milk fat. It creates a fluffy and airy consistency without any extra additions. And no, it won't taste and feel like a puddin, but it won't be that thick and dense either. I think it has the right balance if the cream is whipped the right way. While traditional mousse recipes often include gelatine or agar agar to achieve a super thick texture, I find that using cream and refrigeration is sufficient for a delicious result.