Mango Mousse With Raspberry Sauce Recipes

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 MOUSSE WITH RASPBERRY SAUCE

Steps:

• Dissolve the gelatin in the boiled water.
• Place in the blender the mangoes, cream, condensed cream and the gelatine.
• Mix well for 3 minutes.Put in a bowl, and refrigerate for 1 hr at least.
• In a small saucepan, place the water, raspberries and sugar. Cook until raspberries are dissolved and it turns like a sauce (add cornstarch, if it's too watery).
• Serve the sauce over the mousse.

MANGOES AND RASPBERRIES IN PROSECCO SYRUP

Steps:

• For the syrup: In a medium saucepan, bring the Prosecco, sugar, lemon juice, lemon zest, star anise, and cinnamon stick to a boil, stirring occasionally, over medium-high heat, until the sugar has dissolved. Reduce the heat and simmer for 35 minutes until the mixture has reduced by half. Add the mangoes and raspberries to the syrup and allow the mixture to cool for 1 1/2 hours. Using a slotted spoon, remove the fruit and spoon into serving bowls. Discard the cinnamon stick and star anise. Pour the syrup into a pitcher. Refrigerate the fruit and syrup until ready to serve.;
• Whipped cream: For the cream: In a medium bowl, using an electric hand mixer, beat the cream at high speed until thick. Add the sugar and continue to beat until the cream holds stiff peaks. Add the lemon zest and mix until just combined.
• To serve: Put a dollop of cream on top of the fruit and drizzle each dish with the Prosecco syrup.

MANGO TIRAMISU WITH RASPBERRY SAUCE

Steps:

• Peel mangoes and cut from pit lengthwise into 1/4-inch slices.
• Measure 1 cup of the smallest pieces; cover and chill remaining large slices.
• In a blender or food processor, whirl the 1 cup mangoes and the coconut milk to a smooth puree; pour into a bowl.
• In the top of a double boiler, combine egg yolks, granulated sugar, and brandy.
• Whisk over simmering water until mixture reaches 140 degrees F.
• Adjust heat to keep mixture between 140-150°F, and continue to whisk for 3 minutes.
• Remove from heat and add the mascarpone cheese; stir until mixture is well blended.
• In a deep bowl with a mixer on high speed, whip cream and powdered sugar until cream holds distinct peaks.
• Add the mascarpone mixture and fold gently to blend.
• Separate ladyfinger pieces.
• With a fork, dip half the pieces, 1 at a time, in mango puree to coat; lift out, drain briefly, and arrange flat side down in a single layer in a 9-inch square pan.
• Cover ladyfingers in pan with half the mascarpone mixture, spreading it level.
• Repeat to dip remaining ladyfinger pieces in mango puree and arrange in a single layer over mascarpone mixture in pan.
• Spread remaining mascarpone mixture smoothly over top layer of ladyfingers.
• Cover tiramisu airtight and chill at least 2 hours or up to 1 day.
• In an 8- to 10-inch frying pan over medium-high heat, stir coconut until golden, 4 to 6 minutes; pour into a small bowl.
• When cool, cover airtight.
• To serve, cut tiramisu into 9 equal squares.
• Use a wide spatula to lift out portions and set on plates.
• Arrange reserved mango slices equally on portions and sprinkle equally with toasted coconut; spoon raspberry sauce equally around desserts.
• Raspberry Sauce: Rub the thawed frozen raspberries through a fine strainer into a bowl; discard seeds.
• Add 3 tablespoons sugar and stir to blend.
• Makes about 1 cup.