Receita Solta

Airy Mango & Sea Moss Mousse with Crispy Crumble

Uncover a superfood in a tropical, creamy, and naturally revitalizing dessert.

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Equipe Receita Solta

Airy Mango & Sea Moss Mousse with Crispy Crumble
Prep Time20 min
Cook Time15 min
Servings6 servings
DifficultyMedium
Calories260 kcal

Resumo para quem tem pressa

"Tropical aerated and creamy dessert based on ripe mangoes blended with whole coconut milk and nutritious sea moss gel. Finished with a crispy baked crumble of rolled oats, sliced almonds, and aromatic cinnamon."

Discover the Aerated Mango & Sea Moss Mousse, a light and exotic dessert. Perfect for those looking for flavor and well-being, this innovative recipe transforms sea moss into a tropical delight with a crispy and irresistible layer.

O Que Você Precisa Saber

- O gel de musgo marinho atua como espessante e gelificante vegetal natural, estruturando a mousse sem usar gelatina. - O leite de coco integral batido em alta velocidade com a polpa de manga cria microbolhas que garantem aeração sedosa. - O crumble tostado fornece contraste estaladiço indispensável contra a maciez aveludada do creme de frutas gelado.

Ingredients

Ingredients

  • 2 large units Ripe mango
  • 400 ml (1 can) Full-fat coconut milk
  • 2 colheres de sopa Musgo marinho em gel
  • 4 tablespoons Agave syrup or honey
  • 1 teaspoon Vanilla extract
  • 1 tablespoon Lemon (juice)
  • 1/2 cup Rolled oats
  • 1/4 cup Sliced almonds
  • 2 tablespoons Coconut oil
  • 1/2 teaspoon Ground cinnamon
  • 1 pinch Sea salt
  • q.b. for decorating Hortelã fresca

Instructions

Instructions

1

For the crumble: Preheat the oven to 180°C (350°F). In a bowl, mix the oats, almonds, coconut oil, cinnamon, and salt. Spread on a baking sheet and bake for 10-12 minutes, until golden. Let it cool completely.

2

Prepare the mousse base: Peel the mangoes and cut the pulp into cubes. Take the mango cubes, coconut milk, sea moss gel, agave syrup, vanilla extract and lemon juice to the blender.

3

Bata a mistura: Processe em alta velocidade por 2-3 minutos até obter um creme completamente liso e homogêneo. Certifique-se de que não haja pedaços de manga e que o musgo marinho esteja totalmente incorporado, conferindo uma textura aveludada.

4

Assemble the mousse: Pour the cream into individual bowls or a single container. Cover with plastic wrap (touching the surface) and refrigerate for at least 4 hours, or ideally overnight, to set.

5

Sirva: Na hora de servir, retire a mousse da geladeira. Distribua o crumble crocante por cima de cada porção e decore com folhas de hortelã fresca. Desfrute desta sobremesa refrescante e nutritiva.

Equipe sua Cozinha

Encontramos os melhores utensílios e ingredientes para você preparar Airy Mango & Sea Moss Mousse with Crispy Crumble com perfeição.

COMPRAR INGREDIENTES

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Chef Tips

- Process the mousse in the blender for 3 full minutes to fully emulsify the sea moss gel. - Cover the bowls with plastic wrap in direct contact with the cream to prevent it from drying out in the fridge. - Sprinkle the crunchy crumble over the mousse only at the moment of serving to keep it crispy and dry.

Variations

- Versão maracujá: substitua metade da polpa de manga por polpa coada de maracujá para acidez tropical acentuada. - Versão com gengibre: adicione meia colher de café de gengibre fresco ralado à mistura no liquidificador antes de bater. - Versão parfait: monte em copos altos alternando camadas da mousse de manga com o crumble crocante e frutas frescas.

Substitutions

- O gel de musgo marinho pode ser substituído por uma colher de sopa de ágar-ágar dissolvida ou chia hidratada fina. - O xarope de agave pode ser substituído por mel silvestre puro, néctar de coco ou xarope de bordo na mesma medida. - As amêndoas laminadas do crumble podem ser substituídas por castanhas-de-caju picadas ou sementes de girassol tostadas.

How to Store

Store the mousse covered in the refrigerator for up to 4 days. The baked crumble should be stored in a dry, airtight glass jar at room temperature for up to 10 days to preserve the crispy texture and cinnamon aroma.

Can You Freeze It?

The whipped mousse can be frozen in popsicle molds for up to 2 months, resulting in creamy mango and coconut ice cream. The baked crumble can be frozen in a sealed container for up to 2 months and reheated in the oven for 3 minutes.

What to Serve With

Garnish with fresh mint leaves, fine lime zest, fresh strawberry slices, or toasted dry shredded coconut.

Frequently Asked Questions

What is sea moss and what is its benefit in the recipe?

It is a seaweed rich in minerals that, processed into a gel with water, acts as a neutral vegetable emulsifier and gelling agent.

Does sea moss leave any seaweed or residual flavor in the mousse?

No, the well-prepared and washed gel is completely neutral, letting only the flavors of the ripe mango and coconut shine.

How to know if the mango is sweet enough for dessert?

Use very ripe and fragrant Palmer or Haden mangoes, adjusting the agave according to the natural sweetness of the pulp.

How long does the mousse need to stay in the refrigerator to set?

Leave for at least 4 hours, or preferably overnight, so that the hydrocolloids form the firm structure.

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