Creamy Mango Mousse (Print Version)
# Ingredients:
→ Mousse Base
01 -
1 ½ cups cold heavy cream
02 -
1 ½ cups mango, pureed
03 -
⅓ cup powdered sugar
04 -
3 tablespoons vanilla instant pudding mix
# Instructions:
01 -
Blend the mangos in a food processor or mixer until creamy and smooth. Reserve ½ cup of the puree for topping and set aside.
02 -
In a large mixing bowl, combine heavy cream, vanilla instant pudding, and powdered sugar. Beat with an electric hand mixer until stiff peaks form.
03 -
Add the mango puree (except reserved portion) to the whipped cream mixture and gently fold with a spatula until well combined.
04 -
Transfer the mousse to a piping bag fitted with a round tip. Pipe evenly into 5 glass cups. Cover each cup with plastic wrap and refrigerate for at least 5 hours to set properly.
05 -
Before serving, top each mousse with the reserved mango puree, freshly whipped cream, and fresh fruit if desired.
# Notes:
01 -
For best results, ensure heavy cream is very cold before whipping to achieve maximum volume.
02 -
Ripe, sweet mangos produce the best flavor for this dessert.