Instructions
- Take healthy ripe mangoes , preferably Alphonso. Remove the stones and skin and collect the flesh in a blender jar and puree it. Transfer in bowl and set aside.
- In a separate bowl, add gelatine to 1/4 cup of cold water, stir and rest for 2-3 mins till it blooms.
- Microwave the gelatin mix for 30 secs till it melts down and allow it to cool in room temperature.
- Meanwhile take heavy cream in a large mixing bowl and place it on an ice bath. Whip till soft peak appears. Add powdered sugar and whip again for few minutes. (You can skip adding sugar if the mangoes are sweet.)
- Scoop out 4-5 tbsp of whipped cream and reserve it for garnish.
- Now add diluted gelatin to the mango puree and whisk it well.
- Fold in the mango puree to the whipped till everything incorporates well.
- Pour in the prepared mix into serving bowls or glasses and refrigerate for 1-2 hours.
- Take out the bowls, and garnish with some chopped mango pieces, mint leaf and pipe some rosettes over it.
- Refrigerate again for 1-2 hours till the mousse is set nicely.
- Serve chilled
Recipe Notes
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Love : Shaheen
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