Best Mimis Mango Mousse Recipes

MANGO MOUSSE

Steps:

• In a high speed blender, combine the mango with the orange juice, lime juice and condensed milk. Puree until very smooth, about 1 minute.
• Meanwhile, in a medium-sized bowl, beat the cream with an electric mixer on high until soft peaks form.
• Pour one quarter of the mango puree mixture into the beaten cream, and using a spatula, fold the mango into the cream very gently. You don't want to deflate the cream, so take your time and scrape around the bowl and down the middle to fold the mixture together.
• Repeat with the remaining mango puree, one quarter of it at a time, until everything is incorporated.
• Divide the mixture between 4 small glasses, and refrigerate at least 4 hours (or overnight) before serving. To garnish: extra dollop of whipped cream and a few diced mango pieces and a mint leaf.

MANGO MOUSSE RECIPE

Steps:

• In a blender, add the chopped mangoes. At this step, you can also add sugar or honey if the mangoes are not overly sweet.
• Blend to a smooth fine puree.
• Make sure to use only sweet tasting mangoes with dairy products. Tangy or sour-sweet mangoes when mixed with cream can cause stomach upsets.
• Take cream in a bowl. With an electric beater beat the cream until you see soft peaks in it.
• Ensure you don't over whip the cream.
• Add the mango puree to the beaten cream.
• Fold gently to combine the mango puree with the whipped cream.
• Pour or spoon the mango mousse in small shot glasses or bowls. Cover and chill the mousse in the refrigerator for 1 hour to a couple of hours.
• Serve mango mousse cold. Garnish any of your preferred toppings from the ingredients mentioned above or enjoy the mousse as is.
• This mango mousse will keep well in the refrigerator for up to 3 to 4 days. Keep the glasses covered with plastic wrap or transfer to a sealed container.

MANGO MOUSSE

Steps:

• Beat cream in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks. Fold mango puree into whipped cream. Scoop mango mousse into serving glasses and chill until set, about 3 hours.

MIMI'S MANGO MOUSSE

Steps:

• Slowly warm up the pulp on a very low heat. Dissolve gelatin into boiling hot water. Be sure it's dissolved. Pour gelatin into the warmed pulp and add sugar. Cool down in the refrigerator until it gets more to room temperature. Beat heavy cream until it peaks and fold into pulp until completely blended. Coat non-stick Bundt pan with Safflower oil. Add mixture and refrigerate 24 hours. It can sit for up to 48 hours if you want. Set in warm water quickly to loosen sides with knife and flip onto a large platter. Put back into refrigerator to gel back to firm. Decorate with fresh fruit in center, around sides and/or top. Strawberries done in flower shapes or sugar coated grapes with mint leaves are delicious.

MANGO MIMOSA

Steps:

• In a blender puree mango, orange juice, lime juice and ice cubes until smooth.
• To make by the glass fill glasses about 1/3 full with the mango puree and then add the wine.
• ****Pour the wine slowly and stir down as the wine/puree will fizz like crazy.
• Garnish with a lime wedge.

MANGO MOUSSE

Steps:

• Puree the fruit with the juice, rum and sugar. Sieve and refrigerate for 1/2 hour.
• Whip the cream and fold into the fruit puree.
• Beat the egg whites with the salt to stiff peaks. Add extra sugar and beat again briefly; add gently to the puree mix until fully combined.
• Chill for 1-2 hours before serving.