Fresh Mango Mousse

Ingredients:

• 2 large ripe mangoes (or about 2 cups mango puree)
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 tablespoons lime juice (optional, for extra tanginess)
• 1 tablespoon unflavored gelatin
• 1/4 cup cold water

Instructions:

1. Prepare the Mango Puree:

• Peel and dice the mangoes. Blend the mango pieces in a blender or food processor until smooth. You should have about 2 cups of mango puree. If you’re using store-bought mango puree, ensure it’s pure mango with no added sugar.

1. Prepare the Gelatin:

• In a small bowl, sprinkle the gelatin over the cold water and let it sit for about 5 minutes to bloom (absorb the water and become spongy).
• After blooming, gently heat the gelatin mixture over a double boiler or in the microwave (10-15 seconds at a time) until it’s fully dissolved. Avoid overheating.

1. Mix Mango Puree:

• Stir the dissolved gelatin into the mango puree. Add the lime juice if using. Mix well and set aside.

1. Whip the Cream:

• In a large mixing bowl, whip the heavy cream with an electric mixer until it starts to thicken.
• Gradually add the sugar and vanilla extract, continuing to whip until stiff peaks form (the cream should hold its shape).

1. Combine:

• Gently fold the mango mixture into the whipped cream. Use a spatula and fold carefully to maintain the light and airy texture of the mousse.

1. Chill:

• Spoon the mousse into individual serving glasses or bowls.
• Refrigerate for at least 2-3 hours, or until set.

1. Serve:

• Garnish with fresh mint leaves, extra mango chunks, or a drizzle of mango puree if desired.

Tips:

• Ripe Mangoes: For the best flavor, use very ripe mangoes. They should be soft to the touch and fragrant.
• Consistency: If you prefer a smoother texture, you can strain the mango puree through a fine mesh sieve before mixing it with the gelatin.
• Alternative Sweeteners: You can use honey or agave syrup instead of granulated sugar if preferred.

Enjoy your light and luscious mango mousse!