Mango Mousse Recipe of of 09-09-2016 [Updated 09-09-2016]
Mango mousse, thanks to its fresh, fruity and delicate taste, is a perfect sweet to bring something light and decidedly particular to the table. I love this exotic fruit, so maybe I'm biased, but this spoon dessert it's really worth trying.
If you are not familiar with mango, I also leave you the link to the guide how to cut mango, I will not tell you what a mess I made the first time, I almost cut off my finger while I was raging trying to cut it in half regardless of the fact that the central stone is firmly anchored to the fruit;)
Now we have become friends, I also did a lot of practice this year in the Canaries, since there were plenty of them and very good ones, so I made my Mango mousse without any problem and if you follow my advice I am sure you will not have any hitch. I greet you and we will read you later with another recipe, kisses to those who pass by: *
How to make mango mousse
Soften the gelatine in cold water for about 10 minutes.
Meanwhile clean the mango, cut it into cubes (keep a handful aside for decoration) and blend it with the sugar until creamy.
Pour the cream into a bowl. Gently squeeze the gelatin, dissolve it with a couple of tablespoons of hot water, add it to the cream and mix.
Also add the yogurt and mix.
Separately, whip the cold cream from the fridge, then add the fruit cream, a little at a time, mixing gently.
Pour the mousse into single portion cups and let it rest in the refrigerator for at least 2 hours.
Decorate the mango mousse with the cubes set aside (and possibly with a few mint leaves) and serve.