Tropical Mango Mousse (Print Version)

# Ingredients:

→ Mango Mousse

01 - 450 g (2 cups) mango puree, from fresh or frozen mangos
02 - 60 g (½ cup) sifted powdered sugar, adjusted to taste
03 - 1 tablespoon freshly squeezed lemon juice
04 - 6 g (2 teaspoons) gelatin powder
05 - 345 g (1½ cups) very cold heavy cream (36% fat)

→ Decoration

06 - Fresh mango slices
07 - Fresh herbs (such as mint)
08 - Chantilly cream

# Instructions:

01 - Clean the mangos and blend them into a smooth puree. Measure after blending. If using frozen mangos, allow them to reach room temperature first, then puree and cook over medium heat for 10 minutes to reduce water content and thicken before measuring.
02 - Mix the freshly squeezed lemon juice and sifted powdered sugar into the mango puree. Taste and adjust sweetness according to preference.
03 - Bloom the gelatin powder by sprinkling it over 2 tablespoons of cold water. Let sit for 3 minutes until thick and jiggly. Gently heat in the microwave until liquid but not hot (do not boil). Mix into the mango puree, ensuring the puree is at room temperature.
04 - Using an electric hand mixer, whip the cold heavy cream until early stiff peaks form. Be careful not to overwhip as this will make folding difficult or cause the cream to break.
05 - Gently fold the whipped cream into the mango mixture using a rubber spatula until fully incorporated.
06 - Divide the mousse equally among 4 serving cups using a spoon or piping bag. Refrigerate for 6 hours to set properly.
07 - Before serving, top with prepared Chantilly cream, fresh mango slices, and herb garnish.
08 - Store refrigerated for up to 2 days. Do not freeze.

# Notes:

01 - The lemon juice is essential as it enhances the mango flavor.
02 - Adjust sugar quantity based on the natural sweetness of your mangos.
03 - When using frozen mangos, reduce water content by cooking the puree for 10 minutes.
04 - Heavy cream must contain at least 36% fat and be very cold for proper whipping.
05 - Whip cream to early stiff peaks only - overwhipping will make folding difficult or cause the cream to break and turn to butter.

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