MANGO MOUSSE WITH FRUIT SALAD
Make and share this Mango mousse with fruit salad recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Melons
Time 40m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Microwave China grass with 3/4 cup water on HIGH for 4 minutes uncovered.
- Stir once in between.
- In another glass dish, microwave milk powder and sugar all together on HIGH for 3 minutes uncovered untl sugar dissolves.
- Microwave dissolved China grass with milk mixture on HIGH for 3 minutes uncovered.
- Add beaten cream, mango pulp and mango essence.
- Beat the mixture well.
- Fill the mixture into 3/4th level of a serving glass and leave it to set in the freezer for minimum 1 1/2 to 2 hours.
- Mix the ingredients for fruit salad and chill in the refrigerator.
- Serve each chilled dessert glass containing mango mousse topped with 3 tbsp of fruit salad.
- Note: China grass is a vegetarian substitute for gelatine.
- To set it, add china grass powder to boiled and slightly cooled milk.
- Mix well to set within 10-15 minutes when chilled.
Nutrition Facts : Calories 255.9, Fat 11.8, SaturatedFat 7.2, Cholesterol 42.8, Sodium 332.1, Carbohydrate 37.5, Fiber 2.7, Sugar 28.4, Protein 3.3
VELVETY MANGO MOUSSE
This dessert takes very little time to make and can be prepared a day before serving. For a vegetarian version, omit the gelatine.
Provided by Food Network
Categories dessert
Time 2h30m
Yield 4 to 5 servings
Number Of Ingredients 8
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.
MANGO BASIL MOUSSE WITH PASSION FRUIT
Gordon Ramsey adds a touch of the exotic with tropical fruits in this great mousse recipe
Provided by Gordon Ramsay
Categories Dessert, Dinner
Time 30m
Number Of Ingredients 8
Steps:
- Heat the caster sugar in a pre-heated, non-stick frying pan until it starts to dissolve, then toss in the mangoes and cook for 5 mins, stirring once or twice until caramelised. Tip onto a plate and cool.
- Fold the chopped basil and mango into the meringue along with the pâté à bombe. Whip the cream until forming soft peaks and fold in also. Spoon the mixture into a glass serving-bowl. To serve, halve and scoop out the passion-fruit pulp on top. Spoon one or more scoops of crème fraîche on top and decorate with basil sprigs.
Nutrition Facts : Calories 291 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 19 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.11 milligram of sodium
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