Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, classic mango mousse. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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Classic Mango Mousse is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Classic Mango Mousse is something that I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can cook classic mango mousse using 13 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Classic Mango Mousse:
- Make ready 240 milliliters vanilla pastry cream
- Take 2 1/4 teaspoons gelatin
- Make ready 60 milliliters water
- Get 2 egg whites
- Take 50 grams white sugar
- Prepare 1,000 grams mangos
- Make ready 240 milliliters vanilla pastry cream (Classic)
- Make ready 2 egg whites (Pasteurized, 1/2 cup
- Make ready 2 1/4 teaspoons gelatin (1 packet)
- Take 60 milliliters water
- Take 240 milliliters whipping cream
- Make ready 50 grams white sugar
- Take 2 mango 500gm
Find different variations and substitutions in the blog post. This creamy mango mousse is so easy to make, it is delicious, and the kids love it! One of the secrets to this recipe is to use Nestlé Coffee-mate® Natural Bliss® Sweet Cream liquid coffee creamer. It is a perfect way to add an extra touch of creaminess.
Instructions to make Classic Mango Mousse:
- Mango Puree : Peel, de-seed and roughly chop mangoes.Save a few slices for garnish.
- Blend remaining mangoes in a blender.set aside
- Vanilla Pastry Cream : In a heavy-bottom saucepan combine sugar, cornstarch, egg yolks, vanilla, and salt.
- Slowly add the milk while whisking to prevent lumps.Place the saucepan on medium heat until the pastry cream thickens.
- Add the mango puree and stir well to combine. - Sift through a sieve.
- Cover with the plastic wrap touching the surface of the cream. - set a side to cool
- Whip the cream using a whisk attachment until soft peaks.
- Dissolve the Gelatin : Place gelatin with the remaining 60 ml (1/4 cup) water. Let sit for 3 minutes to dissolve.
- Gently warm the gelatin in a double boiler or microwave at 30-sec intervals until completely dissolved. set aside
- Assemble : First, add just a couple of tbsp of cooled mango pastry cream to the gelatin and whisk well to avoid any lumps. (we are tampering the gelatin so it won’t seize)
- Then, add the gelatin mixture to the full batch of mango pastry cream. - Next, fold in the whipped cream until well combined.
- Pour or pipe equal amounts into desired bowl, cups or ramekins.
- Place the fill cup in the fridge for at least 3 hours to chill completely. - The mousse will set in an hour or two but it tastes great if chilled for a couple of hours.
- Garnish with mango slices when ready to serve.
Coffee-mate Natural Bliss is made with milk, cream, pure cane sugar, and natural flavoring. Fold in the mango puree until just combined. To serve, divide half the mousse among ramekins, bowls or cups. Top with kiwis, mangoes and coconut. This simple, easy and effortless recipe made with french vanilla pastry cream as a base then balanced with whipped cream and egg whites for that ultimate light and airy texture that just melts in the mouth.
So that’s going to wrap this up for this special food classic mango mousse recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
