Mousse de manga

🥭 A soft mango and whipped-cream mousse, without eggs or gelatine, served in four chilled glasses.

Ingredients

• 300 g ripe mango flesh, peeled and pitted, plus 50 g for topping
• 200 ml very cold whipping cream, at least 30% fat
• 25 g icing sugar, adjusted to fruit sweetness
• 2 teaspoons lime juice, about 10 ml

Preparation

Wash mangoes, peel and remove stones. Weigh 300 g flesh for mousse and 50 g separately for topping.

Blend the 300 g flesh with lime and icing sugar until smooth. Sieve fibrous fruit if needed and refrigerate the purée.

Chill bowl and whisk about 10 minutes if needed. Whip very cold cream gradually to soft holding peaks; stop before it turns grainy or buttery.

Mix two spoonfuls of whipped cream into cold purée, then fold this into remaining cream gently with a spatula.

Divide among four 150–180 ml glasses. Cover and chill at least 3 hours. Without gelatine it stays soft and is not for unmoulding.

Dice reserved 50 g mango and keep covered in the refrigerator. Add to glasses just before serving.

Serve cold with a spoon, taking out only required portions. Eat preferably the same day, within 24 hours refrigerated.