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.