Wednesday, 24 June 2015

Mango Mousse

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Mango Mousse

The French Cuisine often lends its popular favourites to other cuisines and one of the common example  of this is the Mousse or Souffle`.

A light and airy texture mixed with egg and cream is called a Mousse or a Souffle. The basic difference between them is that a mousse is just chilled to set and souffles are cooked/baked. Both can be sweet or savoury. The literal translation of the word mousse means "foam" while the more gentle souffle means "breath".  It does sound wonderfully dreamy and exotic for food!!

Mango Mousse

Mango Mousse drizzled with Balsamic Vinegar

4 cups finely chopped, peeled ripe mangoes; about 4 to 6 large mangoes; can vary according to the size

1/2 cup sugar
2 tbsp gelatine
1/4 cup water
pinch of salt
juice of one lemon
juice of one lime
3 eggs
2 1/2 cup cream

Peel and cut 4 cups of fresh sweet ripe mango cubes; tightly packed.
Keep aside

In a pan warm 1 cup cream with 1/2 cup sugar. Dissolve and bring this to a boil for 5 minutes. Stir constantly.
In another bowl  blossom (see tip) 2 tbsp gelatine powder.

Add the gelatine to the hot cream mixture. Stir till smooth.  
Add a pinch of salt.

In a running food processor whip 3 eggs until creamy
While the machine is still running  pour in the hot liquid mixture, this cooks the eggs. 
Turn the machine off.
Now add the all the  mango cubes. Add half the lime and lemon juice.
Pulse  this until  just  smooth but not ultra thin.
Taste and add the rest of the lime and lemon juice to taste.

Cool the mixture in the refrigerator or on an ice water bath until it is just cold but not hard or set completely

Now beat 11/2 cup chilled cream to soft peaks.
Fold this into the cool wobbly mix and chill to serve.


To blossom gelatine you will need to add a little room temperature water over the gelatine and leave it  for 5 minutes.

Pack in the 4 cups of mango, a little more rather than a little less.

This dessert is best eaten chilled yet not frozen. It can be put into the freezer for 10 minutes before serving to get the perfect temperature.

Choose a sweet balsamic vinegar to splash over. 

Start with less as you can always add more.

Mango Vodka, Mango Rum and even a Chocolate liquor is another alternate to splash on instead of the balsamic vinegar. The choice is always yours!

The fruits sweetness can vary each time.  Add another 1/4 cup sugar if you like your desserts on the sweeter side.  However if you are using Indian Alfonso or Pakistani Anveratol  which are the sweetest the simple mango flavours enhance this dish and the sugar is enough;You may need to taste it as you go along and add the lemon and lime to the mixture.

Mango Mousse with a splash/drizzle of Balsamic Vinegar and chopped fresh mangoes

Optionally....Drizzle a tsp of the best balsamic vinegar and a slice of freshly chopped mangoes to add the extra touch.

You can  also use limoncello to the mixture instead of the lemon juice for an added touch.

To read about an ancient cuisine you can purchase my cookbooks called The World of Parsi Cooking; Food Across Borders and The Art of Parsi Cooking; reviving an ancient cuisine.  

For more recipes from Niloufer's Kitchen: French Bistro 

Comments from readers

July 11th 2015
Rashna Daroga It was absolutely yummy!

July 8th 2015

Sheeraz Y. Wania i will second that…. smile emoticon it was absolutely DELICIOUS!

July 7th 2015

I had the best Mango Mousse in the world on Sunday @ Niloufer's house It was made with the finest mangoes from Pakistan, with a drizzle of Balsamic Vinegar splashed over....An unusual combo that was stunning ! 

July 02nd 2015

Maheen Subzwari Thanks niloufer for sharing such yummiest recipes;)

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