Mango And Passionfruit Mousse
Mango and Passionfruit Mousse is a delightful Mauritian dessert that combines the tropical flavors of mango and passionfruit in a light and airy mousse. This refreshing and creamy dessert is perfect for hot summer days or as a sweet ending to any meal.
Ingredients
- 2 ripe mangoes, peeled and diced
- 1/2 cup passionfruit pulp
- 1/4 cup sugar
- 1 cup heavy cream
- 1 teaspoon gelatin
- 2 tablespoons water
Instructions
- In a small bowl, sprinkle gelatin over water and let it bloom for 5 minutes.
- In a blender, puree the diced mangoes and passionfruit pulp until smooth.
- Transfer the puree to a large bowl and stir in the sugar.
- In a separate bowl, whip the heavy cream until soft peaks form.
- Heat the bloomed gelatin in the microwave for 10 seconds or until melted.
- Gradually fold the melted gelatin into the mango and passionfruit mixture.
- Gently fold in the whipped cream until well combined.
- Divide the mousse into serving glasses and refrigerate for at least 2 hours before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 5 minutes
- Total time:
- 25 minutes
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 25g
- Fat
- 5g
- Protein
- 2g
Supplies
Blender Bowls Whisk Serving glasses
Tools
Microwave Refrigerator
Serving suggestions
Serve the Mango and Passionfruit Mousse chilled, garnished with fresh mint leaves or a sprinkle of toasted coconut for added texture.
Tips & tricks
For a dairy-free version, you can substitute the heavy cream with coconut cream for a tropical twist.
Cost
$10