Have you tried our mango mousse recipe? Has an excellent presentation, it’s light, creamy and is the ideal dessert for a dinner with friends!
In summer, a fresh and creamy dessert always feels good! This delicious mango mousse is perfect to serve at any time of the year, especially in summer!
It's a recipe with few ingredients and very simple to make! Garnish with grated chocolate and serve! Bon appetit!!!
TABLE OF CONTENTS
INGREDIENTS FOR MANGO MOUSSE
Here you'll find all the ingredients needed to make this recipe:
- Mango pulp - The main ingredient of this recipe. Sweet and creamy.
- Cream - Heavy whipping cream.
- Plain greek yogurt - Adds flavor and creaminess to the recipe.
- Powdered sugar - Sweetness and flavor.
- Chocolate - Grated chocolate for garnish.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE MANGO MOUSSE
Step 1: In an electric mixer, beat the cream together with the powdered sugar until stiff peaks form. Reserve in the fridge.
Step 2: In a bowl, combine the mango pulp and the greek yogurt.
Step 3: Add the whipped cream to the mango and yogurt mixture and fold gently with a spatula.
Step 4: Pour the cream in individual glass bowls and refrigerate for approximately 2 to 3 hours.
Step 5: Remove the mousse from fridge, garnish with grated chocolate and serve.
TIPS FOR THE CREAM
1. We usually use cream with 30% fat. According to our experience, heavy whipping cream is the best option if you want your cream to have a thick and fluffy texture.
2. Store the cream in the fridge. Whip the fresh cream with powdered sugar. Powdered sugar helps to whip the cream and adds flavor.
3. To add extra flavor to the cream, we usually add vanilla extract (1 teaspoon of vanilla extract for 200 ml (1/2 pint (236 ml)) cream).
4. Carefully fold the cream with a spatula into the mixture to avoid losing air.
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Mango mousse
Have you tried our mango mousse recipe? Has an excellent presentation, it’s light, creamy and is the ideal dessert for a dinner with friends!
5.00 from 2 reviews
- 200 ml (about 1 cup) mango pulp
- 200 ml (1/2 pint (236 ml)) heavy whipping cream
- 200 grams (7 ounces) plain greek yogurt
- 2 tablespoons powdered sugar
- Grated chocolate for garnish
- In an electric mixer, beat the cream together with the powdered sugar until stiff peaks form. Reserve in the fridge.
- In a bowl, combine the mango pulp and the greek yogurt.
- Add the whipped cream to the mango and yogurt mixture and fold gently with a spatula.
- Pour the cream in individual glass bowls and refrigerate for approximately 2 to 3 hours.
- Remove the mousse from fridge, garnish with grated chocolate and serve.
