Mango Mousse Recipes

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.

Steps:

• In a blender combine mangoes, bananas, yogurt, honey, ice cubes, and vanilla extract until smooth. Refrigerate for 3 hours. Pour into individual dishes and serve.

Steps:

• Blend the mango flesh to a puree in a food processor. Stir in the lime juice.
• Heat the sugar and water in a saucepan over a medium heat for 2 to 3 minutes, or until the sugar has dissolved and the mixture resembles syrup. Bring the mixture to a boil, and continue to boil for 4 to 5 minutes, or until the mixture has reached the soft ball stage. The mixture has reached the soft ball stage when a sugar thermometer reads 235 to 240 degrees F when inserted into the mixture.
• Gradually add the hot sugar to the whisked egg whites in a thin stream, whisking continuously, until all the sugar has been incorporated and the mixture is thick and glossy. You may choose to use gelatine for a firm set. If you are using it, place the gelatine leaves into a small pan and cover with cold water. Set aside for 4 to 5 minutes to soften, then drain well, squeezing any excess water out of the leaves, and return to the pan.
• Add 2 tablespoons of water to the gelatine leaves and heat over a medium heat, until the leaves have dissolved. Set aside to cool slightly, then add the mango puree, and stir until well combined.
• Fold 1/3 of the whipped cream into the mango mixture, or until well combined. Add the remaining whipped cream and the egg white mixture, and gently fold the into the mango mixture until well combined.
• Spoon the mango mousse into a large serving dish or into individual serving glasses, and chill in the refrigerator for 2 hours.
• To serve, sprinkle over the chopped pistachios.

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.

Steps:

• In a saucepan, dissolve the sugar with the water and cook to soft ball stage 234 degrees F.
• Meanwhile, whip the whites to soft peaks and then drizzle in the cooked sugar syrup to make an Italian meringue.
• In another saucepan, bring the mango puree and rum to a boil. Then add the gelatin to melt it. Fold this puree into the meringue. Fold in the whipped cream and pipe into 3-inch ring molds and freeze overnight.
• When ready to serve, make the fruit salad carefully tossing together the pineapple and papaya.
• Warm outside of the metal rings with a torch* and pop them out onto dessert plates. Spoon fruit salad and Satin Chocolate Sauce over and serve.
• Propane Gas Torch Warning: Propane gas torches are highly flammable and should be kept away from heat or flame, and should not be exposed to prolonged sunlight. Propane gas torches should only be used in well-ventilated areas. When lighting a propane gas torch, place the torch on a flat, steady surface, facing away from you. Light the match or lighter and then open the gas valve. Light the gas jet, and blow out the match. Always turn off the burner valve to "finger tight" when finished using the torch. Children should never use a propane gas torch without adult supervision.
• Combine the 2 chocolates over simmering water in the top half of a double boiler. Stir constantly until melted, then whisk in the syrup and water without removing the double boiler from the heat. Whisk until smooth and shiny.
• The sauce can be made up to 48 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.

Steps:

• 1. sprinkle gelatin over 2 tbsp cold water. let stand for 1 minute till it softens. mix hot water in it.
• 2. mix gelatin in mango pulp.
• 3. In a cold steel container, beat cream and sugar a little.
• 4. Mix cream in the pulp and beat till soft peaks form.
• 5. Fill glasses with required amount of the mousse and refrigerate atleast 4 hours be fore serving.
• 6. garnish with whipped cream, mint and thick mango pulp.