Mango Ginger Mousse Recipes

TROPICAL MANGO MOUSSE

Steps:

• In a blender combine mangoes, bananas, yogurt, honey, ice cubes, and vanilla extract until smooth. Refrigerate for 3 hours. Pour into individual dishes and serve.

MANGO MOUSSE

Steps:

• Beat cream in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks. Fold mango puree into whipped cream. Scoop mango mousse into serving glasses and chill until set, about 3 hours.

MANGO GINGER MOUSSE

Steps:

• Soak the gelatin and saffron in 2-3 tablespoon of warm water for 10 minutes.
• Mix the egg yolks, sugar, gelatin and saffron with 2 tablespoon of water in a bowl and place it over a double boiler and whisk continuously to make a thick custard.
• When the mixture coats the back of a spoon it is ready remove from stove.
• Cool slightly and fold in the mango puree and the candied ginger.
• Beat the egg whites in a clean dry bowl till soft peaks form and set aside.
• Whip the cream and fold into the mango mixture.
• Gently fold in egg whites carefully.
• Pipe it into pretty Champange glasses, mini tart crust or mini chocolate shell using a large 5 star nozzle.
• Garnish with mint or flowers.Serve chilled.

MANGO-GINGER SMOOTHIE

Steps:

• To cut mango into pieces, stand it on end and slice the flesh off both sides of the central pit. Lay each half on a cutting board and with the tip of your knife, score the flesh in a cross-hatch pattern. Pushing from the skin side, turn inside out so that the mango flesh pops up; slice it off the skin. Also cut off the remaining flesh from around the pit and remove the skin.
• In a blender, puree the fruit and ginger, scraping down the sides as necessary. Add the buttermilk, yogurt and ice and puree until smooth and frothy. Pour into glasses.

MANGO WITH GINGER-MINT SYRUP

Steps:

• Bring water and sugar to a boil in a saucepan and cook until sugar is melted, stirring occasionally. Add the ginger and cook for 1 minute. Remove from the heat, stir in the mint and steep for 5 minutes. Place the mango in a bowl, strain the syrup mixture over the mango, cover, and let chill in the refrigerator for 30 minutes. Serve over ice cream or topped with vanilla yogurt.

MANGO-GINGER SAUCE

Steps:

• Place 1 cup chopped mangoes in medium bowl. Combine remaining 1 3/4 cups chopped mangoes and sugar in processor. Puree until smooth. Add to bowl with chopped mangoes. Stir in crystallized ginger and lime juice. Let stand at least 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)

MANGO YOGURT MOUSSES

Steps:

• In a small saucepan sprinkle the gelatin over 1/4 cup cold water, let it soften for 1 minute, and heat the mixture over low heat, stirring, until the gelatin is dissolved. In a blender blend together the mango purée, the sugar, and the vanilla, add the gelatin mixture, and blend the mixture well. Transfer the mixture to a bowl and stir in the yogurt. In a chilled bowl beat the cream until it holds stiff peaks, fold it into the mango mixture gently but thoroughly, and divide the mousse among 4 dessert glasses. Chill the mousses for at least 4 hours or overnight. Garnish the mousses with the mango slices.

CHOCOLATE MOUSSE WITH FRESH GINGER

Steps:

• Mix the ginger with one tablespoon of the sugar and set aside. Let stand for 30 minutes or longer.
• Melt the chocolate in a saucepan with the butter and rum over very low heat. Blend thoroughly. Add the ginger mixture and stir.
• Put the egg whites in a mixing bowl and reserve until ready to use. Place the yolks in another bowl and place over simmering water. Add six tablespoons of sugar and beat vigorously with a whisk until pale yellow. Add the vanilla and continue to whisk until well blended. Add this to the chocolate mixture and blend well.
• Beat the egg whites with the remaining three tablespoons of sugar until stiff. Fold this mixture into the chocolate mixture. Beat the cream until stiff and fold this in. Scrape the mixture into a serving bowl and refrigerate. Chill.

MANGO GINGER SMOOTHIES

Steps:

• Place all ingredients in a blender; cover and process until smooth. Serve immediately.