Mango and Orange Mousse
A light and refreshing dessert
Prep Time: prep 40 mins, plus chilling
Serves: makes 4 servings
- 2 large ripe mangoes
- 1 / 4 cup fresh orange juice
- finely grated zest of 1 orange
- 1 / 4 cup superfine sugar
- 2 tsp unflavored gelatin powder
- pinch of salt
- 1 large egg white
- 2 / 3 cup heavy cream
- Cut the flesh off both sides of the mango stone. Scoop out the flesh and discard the skin. Set aside 1 piece of mango. Cut the remaining mango, including the flesh clinging to the stone, into chunks. Purée with the orange juice in a food processor. Transfer to a bowl and stir in the orange zest and superfine sugar.
- Sprinkle the gelatin over 3 tbsp water in a small heatproof bowl and let stand for 5 minutes until softened. Place the bowl in a saucepan of gently simmering water and stir until the gelatin has completely dissolved. Cool slightly, then stir into the mango purée.
- Whip the egg white and salt in a large, clean bowl until stiff peaks form. Fold the egg white mixture into the mango mixture.
- Whip the cream to soft peaks. Fold half into the mango mixture. Divide the mixture among 4 dessert glasses. Refrigerate until the mousses are set, at least 1 hour or up to 2 days.
- Slice the reserved mango. Top each serving with a dollop of whipped cream and a mango slice. Serve chilled.
- prep 40 mins, plus chilling
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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