Mango, Mango mousse

Cold mango mousse

Ingredients

Servings 4
  • 3 ripe mangoes
  • 200 ml cream with a fat content of at least 30%
  • 30 g brown sugar
  • 30 g gelatin
  • a few mint leaves

Cooking

Step 1

Mix gelatin with 30 ml of cold water. Leave to swell for 5 min. Add 40 ml of warm water and hold in a water bath, stirring to dissolve the gelatin. Cool down a bit.

Step 2

Peel the mango, cut the pulp from the stone and beat in a blender with cream and sugar until smooth and fluffy.

Step 3

Pour the gelatin into the mango puree, beat again and pour into 4 glasses or bowls. Refrigerate for 2 hours. The mousse should set. Garnish with mint and serve.

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