- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 550 kcal
Quick summary
“This tropical mousse highlights the natural sweetness and striking aroma of fresh ripe mangoes blended with creamy condensed milk and heavy cream, supported by unflavored gelatin. A velvety dessert, with a brilliant yellow color, that brings the freshness of the orchards straight to the family table.”
What you need to know
- A fruta madura fresca garante açúcares naturais e perfume marcante sem necessidade de essências artificiais
- A batida prolongada no liquidificador dissolve as fibras da manga conferindo textura lisa e aveludada
- A gelatina sem sabor adicionada morna proporciona sustentação ideal para servir em taças ou desenformar
Ingredients
Main
- 2 ripe mangoes cut into cubes
- 1 can sweetened condensed milk
- 1 can of cream
- 1/2 cup water
Instructions
Principal
- Start by hydrating the gelatin in warm water according to the package instructions.
- In a blender, add the cubed mangoes, condensed milk, and heavy cream.
- Beat until you get a smooth cream.
- Add the hydrated gelatin to the cream and beat quickly to incorporate.
- Pour the mixture into a mousse mold or individual glasses.
- Refrigerate for at least 4 hours or until firm.
Chef's tips
- Utilize mangas do tipo Palmer ou Tommy bem maduras, pois contêm pouca quantidade de fiapos e polpa carnuda e doce
- Passe a polpa da manga por uma peneira após bater se utilizar mangas com muitos fios para assegurar cremosidade lisa
- Resfrie a mousse na geladeira por pelo menos 4 horas antes de desenformar para firmar a gelatina por completo
Variations
- Prepare uma calda rústica cozinhando cubos de manga com umas gotas de suco de limão para dispor sobre a mousse firme
- Adicione raspas finas de casca de limão-taiti ao creme batido para criar um contraponto cítrico refrescante
- Incorpore cubos pequenos de manga fresca ao fundo das taças antes de verter o creme batido no liquidificador
Substitutions
- As mangas frescas podem ser substituídas por 400 g de polpa congelada pura de manga totalmente descongelada
- O creme de leite tradicional em lata pode ser trocado por creme de leite de caixinha ou creme vegetal de castanhas
- O leite condensado tradicional pode ser substituído por leite condensado de coco ou versão sem lactose
How to store
Keep the dessert protected with a lid or plastic wrap in the refrigerator for up to 4 days. Avoid leaving it uncovered so as not to absorb odors from other foods and to preserve the natural moisture of the creamy surface.
Can it be frozen?
Conventional freezing of this mousse is not recommended, as the gelatin crystallizes and releases liquid when defrosting. For a texture similar to ice cream, freeze in popsicle molds and serve while still frozen.
What to serve with
Combines magnificently with white chocolate shavings, fresh pomegranate seeds, passion fruit syrup, and mint leaves. To pair as a drink, serve flavored iced coffee or sparkling water with lemon slices.
Frequently asked questions
Why did my mousse form water at the bottom after 2 days?
This happens when the mango was excessively watery or if the gelatin was not homogenized correctly in the blender.
Does the dessert taste like gelatin?
No, the gelatin used is neutral and flavorless; its only function is to give stable consistency to the fresh fruit cream.
Can I unmold the mango mousse?
Yes, if you are going to unmold, lightly grease a pan with vegetable oil using a paper towel and run a warm knife around the edges before turning.
What is the best variety of mango to prepare the mousse?
The Palmer mango is the most recommended due to the absence of fibers and striking sweet flavor; the Haden and Tommy varieties also work well.
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