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Mango Mousse

Years ago, when I was asked to cater an event attended by Mexican President Vicente Fox, I chose this dessert, served with a Blackberry Coulis. Unfortunately the President never showed up, so he missed his chance to taste this delicious treat and I missed my chance to impress him.
2 ripe mangoes
¼ cup powdered sugar 
½ envelope gelatin*
¼ cup warm water 
1½ teaspoons key lime juice 
¼ teaspoon nutmeg 
¼ teaspoon cinnamon 
1½ cups whipped cream

1. Puree the mangoes and powdered sugar in a food processor.

2. In a large bowl, mix the gelatin into the warm water. Add key lime juice, nutmeg and cinnamon. Let sit for 5 minutes.

3. Stir in mango puree. Let sit for another 20 minutes.

4. Beat whipping cream to soft peaks and gently fold 2/3 of it into the mangoes (Set aside the remaining cream).

5. As this point you can either spoon the mousse into individual dishes or place the entire amount into a springform pan for slicing.

6. Let the mousse chill in the refrigerator at least 4 hours. Top with remaining whipped cream.

*You can omit the gelatin and water, producing a softer consistency--more like a pudding.