Mango Mousse

Recipe by ImPat
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READY IN: 20mins
SERVES: 4
YIELD: 4 mousses
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put the orange juice in a small microwave-safe bowl, sprinkle over the gelatine, stir and set aside for 5 minutes until the powder absorbs the juice. Microwave on high (100%) for 20 seconds, or until the powder dissolves and then stir and then set aside to cool slightly.
  • Meanwhile cut the cheeks off the mangoes and any other flesh for the seed.
  • Set aside one cheek to use later for decorating. Remove the skin (scoop the flesh out with a spoon is and easy way) and roughly chop the remaining flesh and put into a small food processor and process until pureed.
  • In a large bowl, whisk together the mango puree and yoghurt until smooth, add the gelatine mixture and whisk until well combined and smooth.
  • Evenly pour into four glasses and place on a tray and place in the fridge for 6 hours or until set.
  • Scoop flesh from reserved mango cheek and thinly slie and then evenly arrange on top of mousses and spoon over the passionfruit pulp.
  • Serve.
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