Mango mousse with fresh mango and passionfruit sauce
I made this because we had a ton of mangoes and because I wanted to see if I could beat egg whites and whip cream by hand. Also, it's easy to make, light, and not too sweet, which makes it a keeper for me. Note that I didn't measure the passionfruit or honey so those are estimates.
Mango mousse with fresh mango and passionfruit sauce
I made this because we had a ton of mangoes and because I wanted to see if I could beat egg whites and whip cream by hand. Also, it's easy to make, light, and not too sweet, which makes it a keeper for me. Note that I didn't measure the passionfruit or honey so those are estimates.
Cooking Instructions
- 1
Peel and cube the mangoes. Reserve the cubes from one and puree the cubes from the other in a blender along with 1 1/4 tbs of honey until very smooth.
- 2
Whip cream to soft peaks and gently fold it into the pureed mango.
- 3
Whip the egg white to stiff peaks. Fold half into the cream and mango mix, then the other half until it's all blended with no streaking (but be careful not to overmix or pfft go the egg whites).
- 4
In a suitable bowl or glass (I used wine glasses), put down a layer of fresh mango cubes, then the mousse mix, then mango cubes, and so on, parfait style.
- 5
Top with lime zest, then cover and chill for at least one hour.
- 6
For the passionfruit sauce, mix passionfruit juice and remaining honey in a sauce pan. Heat until almost boiling, stirring frequently, then remove from heat. Let it cool a bit, then pour into a ramekin, cover, and chill to let thicken.
- 7
Serve mousse with the sauce on the side.
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