Quick and Easy Mango Mousse

Name: Quick and Easy Mango Mousse
Yield: 4 servings
Cuisine: American
Ingredients: 240 grams Canned mango; 100 ml Syrup from the can; 5 grams ☆Powdered gelatin; 25 ml ☆Water; 1 tsp Lemon juice; 80 grams Heavy cream; 1 dash Heavy cream for decoration

cookpad.japan @cookpad_jp

I altered a recipe I was taught at cooking school. I was wondered if I could also use the syrup from the mangos and added it.

If you put the mango cubes on top, they will sink, so wait until the mousse has firmed. Recipe by Tamagorou

I altered a recipe I was taught at cooking school. I was wondered if I could also use the syrup from the mangos and added it.

If you put the mango cubes on top, they will sink, so wait until the mousse has firmed. Recipe by Tamagorou

cookpad.japan @cookpad_jp

I altered a recipe I was taught at cooking school. I was wondered if I could also use the syrup from the mangos and added it.

If you put the mango cubes on top, they will sink, so wait until the mousse has firmed. Recipe by Tamagorou

I altered a recipe I was taught at cooking school. I was wondered if I could also use the syrup from the mangos and added it.

If you put the mango cubes on top, they will sink, so wait until the mousse has firmed. Recipe by Tamagorou

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Ingredients

4 servings

240 gramsCanned mango
100 mlSyrup from the can
5 grams☆Powdered gelatin
25 ml☆Water
1 tspLemon juice
80 gramsHeavy cream
1 dashHeavy cream for decoration

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Steps

1

Sprinkle the gelatin in water, mix once, and leave it for about 10 minutes.
2

Set aside 60 g of mango for decoration. Cut the rest into 1 cm cubes.
3

Puree the remaining 180 g of mango in a blender. Add the lemon juice, syrup from the can, and heavy cream, and blend some more.
4

Dissolve the gelatin in a double boiler.
5

Transfer Step 3 and 4 into a bowl, and mix.
6

Pour into cups sprinkled with water, and refrigerate for 10 minutes to harden.
7

When hardened, put the mango cubes on top. Chill in the fridge for another 30 minutes. Pour heavy cream on top, and enjoy.