Mangogingermousse 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 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.

VELVETY MANGO MOUSSE

Steps:

• Blend the mango flesh to a puree in a food processor. Stir in the lime juice.
• Heat the sugar and water in a saucepan over a medium heat for 2 to 3 minutes, or until the sugar has dissolved and the mixture resembles syrup. Bring the mixture to a boil, and continue to boil for 4 to 5 minutes, or until the mixture has reached the soft ball stage. The mixture has reached the soft ball stage when a sugar thermometer reads 235 to 240 degrees F when inserted into the mixture.
• Gradually add the hot sugar to the whisked egg whites in a thin stream, whisking continuously, until all the sugar has been incorporated and the mixture is thick and glossy. You may choose to use gelatine for a firm set. If you are using it, place the gelatine leaves into a small pan and cover with cold water. Set aside for 4 to 5 minutes to soften, then drain well, squeezing any excess water out of the leaves, and return to the pan.
• Add 2 tablespoons of water to the gelatine leaves and heat over a medium heat, until the leaves have dissolved. Set aside to cool slightly, then add the mango puree, and stir until well combined.
• Fold 1/3 of the whipped cream into the mango mixture, or until well combined. Add the remaining whipped cream and the egg white mixture, and gently fold the into the mango mixture until well combined.
• Spoon the mango mousse into a large serving dish or into individual serving glasses, and chill in the refrigerator for 2 hours.
• To serve, sprinkle over the chopped pistachios.

MANGO FOOL (MOUSSE DE MANGO)

Steps:

• Place mango, 2 tablespoons sugar, lime and orange juice into bowl of a food processor and blend until smooth. Scrape mixture into a large mixing bowl and chill completely. Whip cream with remaining sugar until stiff peaks form. Fold whipped cream into mango mixture and spoon into small dessert cups. Serve immediately.

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.

MANGONADA

Steps:

• Place 1 teaspoon chamoy on a plate. Place 1 teaspoon chili-lime seasoning on another plate. Dip rim of glass first in chamoy, then in chili-lime seasoning. Set aside.
• Combine frozen mango, water, and lime juice in a blender; blend until smooth.
• Place 1/2 tablespoon chamoy in the bottom of the glass. Add 1/2 teaspoon chili-lime seasoning and 1/2 of the blended mangoes. Repeat layers and top with diced fresh mango.

GINGER MOUSSE

Steps:

• In a small bowl, soften gelatin in water, 3 to 5 minutes. Place bowl over hot water; stir until gelatin dissolves. Keep warm.
• Pour half and half into a small saucepan. Stir constantly over low heat until almost boiling.
• In the top of a double boiler, beat egg yolks until blended; beat in 1/4 cup sugar. Gradually stir in hot half and half; place over hot water. Stir constantly until warmed through.
• Stir in dissolved gelatin and chopped ginger. Let stand 10 to 15 minutes. Stir in rum.
• In a medium bowl, beat egg whites until stiff but not dry; stir in remaining 2 Tablespoons sugar and the salt. Carefully fold egg-yolk mixture into egg-white mixture.
• Spoon mousse into a serving bowl or individual dessert dishes. Cover; refrigerate about 3 hours. To serve, decorate with crystallized ginger pieces.