Mangoes are a favourite fruit for so many of us. They are called King of the Fruits for a good reason. The variety of mangoes seems endless. Picking a sweet, flavourful mango with a slight tang will give you the best result. The colour of this pudding is also dependent on the mango used. From egg yolk to rich ochre, the beautiful flesh is distinct. Souffles and mousses are borrowed from French cuisine. The slight variation in the textures and method of preparation.
It tastes best when chilled and served with some fresh mangoes to further enhance the eating experience. For the adventurous, I also recommend a splash of sweet balsamic vinegar!
|Mango Mousse drizzled with Balsamic Vinegar|
4 cups finely chopped, peeled ripe mangoes
1/2 cup sugar
2 tbsp gelatine
1/4 cup water
pinch of salt
juice of one lemon
juice of one lime
2 1/2 cups 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 until smooth. Add a pinch of salt.
In a food processor, whip 3 eggs until creamy.
With the machine running, pour in the hot liquid mixture. This will cook the
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 runny.
Taste prior to adding the remaining lime and lemon juice – you need to balance the sweet and the tart.
Cool the mixture in the refrigerator or in an ice water bath until it is just cold but not hard–it should be soft and wobbly, not completely set.
Beat 1 1/2 cup chilled cream to soft peaks.
Fold this into the mango mixture. Pour into individual cups or one large bowl. Cover and chill to set.
Serve cold with fresh mango.
To blossom gelatine you will need to add a little room temperature water over the gelatine and leave it for 5 minutes.
Generously pack-in the 4 cups of mango – rather more than 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 up to 1/4 cup sugar if needed.
xxx The fruits sweetness can vary each time. Add up to 1/4 cup sugar if needed or you like 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. xxx
|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.