Mango Mousse Recipe
Mango Mousse Recipe
This is a wonderful dessert that mango lovers will enjoy. This mango mousse recipe is not difficult to make, but it does take some time and is worth the effort. This recipe avoids using raw eggs like many other recipes do because raw eggs can contain salmonella. You can top this dessert with slices of fresh mango and a few sprinkles of sugar.
Three pounds of mangoes (about 3 or 4 depending on the size of the mango)
¼ cup of sugar
2 tablespoons lemon juice
1 envelope of unflavored gelatin
2 cups of whipped cream
Peel each mango and remove the seeds
Place the mango in a food processor. Process on high until it is pureed.
Strain the mango puree through a sieve.
Pour about 1 cup of the mango puree into a small sauce pan. Add the envelope of gelatin and heat on low heat until the gelatin is dissolved.
Pour the mango from the sauce pan into a large mixing bowl. Add the remaining mango puree into the large mixing bowl and combine thoroughly. Allow the mixture to come to room temperature.
Place the large mixing bowl of mango puree into an ice bath. Add the whipped cream and gently fold in the whipped cream until combined.
Pour the mango mousse into serving dishes and chill in the refrigerator for one hour.
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