Exotic, tropical and full of flavor, this is the delicious mango mousse . Although the mousse has its origin in French cuisine, nowadays it can be enjoyed all over the world, with an astonishing range of variations, among which the fruit trees and those based on chocolate stand out.
- 250 g of condensed milk
- 5 eggs
- 25 ml of lemon juice
- 10 ml of mango pulp
- 21 g of unflavored gelatin
- 20 ml of cold water
- Mold or flanera
- Big bowl
- Small deep pot
- Deposit the condensed milk in the blender jar.
- Separate the whites from the yolks and place the latter one by one , liquefying each time you pour one.
- Place the lemon juice and liquefy again.
- Finish this mixture by introducing the mango pulp and liquefying until everything is well incorporated.
- In a small, deep pot pour the water and dissolve the gelatin in it, let it rest for at least 5 minutes.
- Bring the pot to the fire and cook slowly until the gelatin has completely dissolved.
- Once ready, add to the previous preparation stirring very well.
- In a separate bowl, and with the help of a blender, mix the egg whites until they reach a point of snow.
- Add the whites to the rest of the ingredients doing this slowly. The ideal is that you do it in three or four sets, with slow and enveloping movements until everything is incorporated.
- Grease the mold, although this will not be necessary if you use a silicone.
- Pour the mixture over the mold, taking care not to spill it.
- Refrigerate the dessert for a minimum of three hours, to achieve the proper consistency. However, the ideal is to leave it overnight.
- Once you have finished, you can unmold it and take it to the table to serve it.
- We recommend you decorate your mousse using slices of the fruit you use to make it or prepare a syrup .
Data of interest
- Keep in mind that the mousse can be prepared with all kinds of fruits and other large amount of products, for example vanilla, Nutella , among others, so dare to try more than one flavor and give free rein to your creativity.
- Be careful not to cut the yolks, so it is advisable to use lemons that are not very acidic.
- If instead of pulp you prefer to use the fruit, we suggest you first take out the juice and strain it , in this way you will avoid that large pieces of fruit go to the mousse.
- You will know that the egg whites are at the point of snow because sparkling peaks form and, when the bowl is turned, the content remains still.
- Another way to make this recipe is to incorporate an English sauce , if you are going to use this element, we recommend not letting the sauce rise to 85 ° C , as this would set the yolks and spoil.
- In case you are going to use liqueurs to give flavor, you must take into account that, in case of using them, you can not let them boil so that they do not lose qualities , you just have to heat it and mix it with the yolks.
- If you are not going to use condensed milk to make your mousse, but you are going to prepare it using cream, you will have to incorporate sugar into the preparation just when you are assembling the whites on the brink of snow.
- Remember that this dish needs to remain cold, so it is best to keep it in the refrigerator and remove it only in case you are going to consume it .
- Like the sweet options, there is also a wide variety of salty mousse , so you can try some of them.