Tangy Mango Mousse

READY IN: 2hrs 30mins
Recipe by dale!

I really want to try this, but haven't yet. Tell me how it goes.

Top Review by rosslare

Good one! Sweet and smooth. Tangy? I did use 1/4 cup lemon juice to sub the water, so yes, mine was nice and tangy. Not a bit too much. I also like that it has real cream and whole eggs in it. You can taste it and I also believe it's good for you.

Ingredients Nutrition

Directions

  1. Whisk gelatine into hot water with a fork and set aside.
  2. Beat egg yolks and sugar until creamy.
  3. Stir in mango puree, gelatine, lemon juice and rind.
  4. Whip cream until stiff and fold into mango mixture.
  5. Beat egg whites until stiff and lightly fold through mango mixture until well combined.
  6. Pour mousse into 6 individual lightly greased one-cup moulds OR one 1
  7. 5-litre mould.
  8. Refrigerate 2 hours or until set.
  9. For the sauce combine the water and sugar in a small saucepan and stir over low heat to dissolve sugar.
  10. Bring to the boil without stirring.
  11. Reduce heat.
  12. Simmer until liquid is reduced by half.
  13. Stir in passionfruit and simmer for 2 minutes.
  14. Cool.
  15. Serve mousse with sauce and fresh mango slices.
  16. WARNING: As the mousse contains uncooked egg do not give to pregnant persons (usually female).

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