Best 14 Mango Mousse 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.

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-ORANGE MOUSSE CAKE

Steps:

• For cake:
• Position rack in center of oven and preheat to 400°F. Butter 2 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of cake pans with waxed paper. Butter paper and dust lightly with flour.
• Sift flour and baking powder into medium bowl. Using electric mixer, beat eggs and yolks in large bowl until frothy. Gradually add 1/2 cup sugar and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 4 minutes. Fold in flour mixture. Fold 1 heaping tablespoon batter into melted butter. Fold butter mixture back into batter. Divide batter between prepared pans. Bake until cakes are just golden brown around edges and toothpick inserted into centers comes out clean, about 10 minutes. Cool cakes completely in pans on rack.
• For Mousse:
• Pour liqueur into small bowl; sprinkle gelatin over. Let gelatin soften 10 minutes. Puree mangoes in processor. Measure puree and return 2 1/2 cups to work bowl of processor (reserve remainder for garnish). Add sugar to mango puree in processor and blend well. Set bowl of gelatin in saucepan of simmering water. Stir until gelatin dissolves. Add gelatin mixture to mango in processor and blend. Whip cream in large bowl to soft peaks. Fold in mango mixture.
• Transfer 1 cake layer to 9-inch-diameter springform pan with 2 3/4-inch-high sides. Spread mango mousse over cake. Place second cake layer atop mousse. Press lightly. Wrap tightly with plastic and refrigerate at least 4 hours. (Can be prepared 1 day ahead.)
• For Frosting:
• Whip cream until soft peaks form. Add sugar and liqueur and beat until firm peaks form.
• Release pan sides. Transfer cake to platter. Frost top and sides of cake with whipped cream mixture. Press almonds onto sides. Garnish top with mango slices. Brush mango with reserved puree.

TROPICAL MANGO MOUSSE

Steps:

• In a blender combine mangoes, bananas, yogurt, honey, ice cubes, and vanilla extract until smooth. Refrigerate for 3 hours. Pour into individual dishes and serve.

MANGO-ORANGE MOUSSE CAKE

Steps:

• For cake-----------------.
• Position rack in center of oven and preheat to 400°F.
• Butter 2 9-inch-diameter cake pans with 1 1/2-inch-high sides.
• Line bottom of cake pans with waxed paper.
• Butter paper and dust lightly with flour.
• Sift flour and baking powder into medium bowl.
• Using electric mixer, beat eggs and yolks in large bowl until frothy.
• Gradually add 1/2 cup sugar and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 4 minutes.
• Fold in flour mixture.
• Fold 1 heaping tablespoon batter into melted butter.
• Fold butter mixture back into batter.
• Divide batter between prepared pans.
• Bake until cakes are just golden brown around edges and toothpick inserted into centers comes out clean, about 10 minutes.
• Cool cakes completely in pans on rack.
• For Mousse---------------------.
• Pour liqueur into small bowl; sprinkle gelatin over.
• Let gelatin soften 10 minutes.
• Puree mangoes in processor.
• Measure puree and return 2 1/2 cups to work bowl of processor (reserve remainder for garnish).
• Add sugar to mango puree in processor and blend well.
• Set bowl of gelatin in saucepan of simmering water.
• Stir until gelatin dissolves.
• Add gelatin mixture to mango in processor and blend.
• Whip cream in large bowl to soft peaks.
• Fold in mango mixture.
• Transfer 1 cake layer to 9-inch-diameter springform pan with 2 3/4-inch-high sides.
• Spread mango mousse over cake.
• Place second cake layer atop mousse.
• Press lightly.
• Wrap tightly with plastic and refrigerate at least 4 hours.
• (Can be prepared 1 day ahead.) For Frosting------------------------Ø© .
• Whip cream until soft peaks form.
• Add sugar and liqueur and beat until firm peaks form.
• Release pan sides.
• Transfer cake to platter.
• Frost top and sides of cake with whipped cream mixture.
• Press almonds onto sides.
• Garnish top with mango slices.
• Brush mango with reserved puree.

MANGO AND WHITE CHOCOLATE MOUSSE CAKE

Steps:

• Place white chocolate and 3 tablespoons heavy cream in the top of a double boiler. Add hot water to the bottom of the double boiler and place over medium-low heat. Stir occasionally until chocolate melts, 3 to 5 minutes.
• Beat 3/4 cup heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
• Combine mango and sugar in a food processor; puree until smooth. Pour into a bowl; fold in melted white chocolate mixture and whipped cream.
• Place hot water in a small bowl. Sprinkle gelatin on the water; allow it to melt 1 minute.
• Pour softened gelatin into the mango mixture. Mix thoroughly with an electric mixer for 1 or 2 minutes. Transfer mixture to a 9-inch springform pan. Refrigerate until firm, 3 or 4 hours.

MANGO MOUSSE

Steps:

• Puree the fruit with the juice, rum and sugar. Sieve and refrigerate for 1/2 hour.
• Whip the cream and fold into the fruit puree.
• Beat the egg whites with the salt to stiff peaks. Add extra sugar and beat again briefly; add gently to the puree mix until fully combined.
• Chill for 1-2 hours before serving.

MAGNIFICENT MANGO MOUSSE

Steps:

• In a medium bowl, stir together the mango puree with the lime juice, rum and 1/4 cup sugar.
• Place 2 large empty mixing bowls into the freezer to chill (will be used in a later step).
• To a large saucepan on medium heat, add the mango puree mixture (above) and 1/2 a cup of water and bring to a low-simmer.
• Add the gelatin and reduce the heat to medium-low. Simmer for 5 minutes, stirring constantly, then remove from heat and let the mixture cool to room temperature.
• Remove the chilled bowls from the freezer and in one, whisk together the heavy cream and 1/8c sugar until the mixture forms stiff peaks.
• In the second chilled bowl, beat together the egg whites and the salt to form stiff peaks.
• Fold the egg white mixture into the cream mixture gently, making sure not to over-mix.
• Carefully fold together with the room temperature mango mixture.
• Pour into individual (1-2 cup sized) serving dishes and chill for 1 hour before serving.

MANGO MOUSSE PARFAITS

Steps:

• Heat the sugar and 1/4 cup water in a medium saucepan over medium heat and cook until the sugar has dissolved, about 3 minutes. Add the chopped mangoes and let steep for 2 minutes. Add the ground cardamom and fennel and blend with an immersion blender until completely smooth. Measure 2 cups of the puree and set aside. Transfer the remaining puree to a large bowl and allow to cool completely.
• In a medium bowl, whip the egg whites to stiff peaks. In a separate bowl, whip the cream to soft peaks. Gently fold first the egg whites into the cooled mango puree and then the whipped cream. Refrigerate until cold.
• Grind the cardamom and fennel seeds in a mortar and pestle and stir into the reserved mango puree. Fill the bottom half of each of 3 martini glasses or parfait cups with the puree and then fill the rest of the way with the chilled mango mousse. Garnish with a sprinkle of pistachios.

TANGY MANGO MOUSSE

Steps:

• Whisk gelatine into hot water with a fork and set aside.
• Beat egg yolks and sugar until creamy.
• Stir in mango puree, gelatine, lemon juice and rind.
• Whip cream until stiff and fold into mango mixture.
• Beat egg whites until stiff and lightly fold through mango mixture until well combined.
• Pour mousse into 6 individual lightly greased one-cup moulds OR one 1
• 5-litre mould.
• Refrigerate 2 hours or until set.
• For the sauce combine the water and sugar in a small saucepan and stir over low heat to dissolve sugar.
• Bring to the boil without stirring.
• Reduce heat.
• Simmer until liquid is reduced by half.
• Stir in passionfruit and simmer for 2 minutes.
• Cool.
• Serve mousse with sauce and fresh mango slices.
• WARNING: As the mousse contains uncooked egg do not give to pregnant persons (usually female).

MANGO MOUSSE

Steps:

• In a food processor, puree the mangoes with the lime juice and ginger.
• In a small bowl, sprinkle the gelatin over 1/4 cup water.
• Let stand for 5 minutes.
• Meanwhile, in a small saucepan, combine the sugar and 1/4 cup water, and bring to a boil.
• Stir the gelatin into the sugar mixture and cook, stirring for 1 minute.
• Add the sugar-gelatin mixture to the mango puree and process until well combined.
• Add the sour cream; process briefly.
• Spoon into dessert bowls, cover and refrigerate for 2 hours.
• Serves 4.

MANGO MOUSSE WITH KIWI KOOL-EE, TOFU WHIPPED CREAM, AND FRIED PHYLLO GARNISH

Steps:

• Place the diced fruit in a saucepan with the juices, maple syrup and sea salt. Add the agar flakes or arrowroot mixture to the pan. Stir well and bring to a boil over medium heat. Reduce the flame, stirring constantly and simmer for 3 minutes. Pour mixture into a blender. Allow it to cool for 5 minutes and then blend on high for 2 minutes (scraping down the sides if necessary). Pour equal amounts into oiled 1/2 cup ramekins for individual servings . Place ramekins in the refrigerator for 1 hour to set up.;
• Puree all ingredients in a blender, except the kiwi for garnish. Strain through a fine sieve to remove seeds, if desired.;
• Heat 2 cups of oil in a saute pan (do not allow the oil to smoke). Add small handfuls of shredded phyllo dough. Fry on both sides until the phyllo is golden in color. Remove from pan onto paper towels. Brush with maple syrup. Sprinkle with toasted almonds if desired.
• For presentation: Loosen the ramekin containing the mango mousse with a knife and turn it out on the plate. Top with a dollop of tofu whipped cream and drizzle kiwi kool-ee on the plate. Serve with a cookie of fried phyllo dough. Place diced mango and kiwi on the plate to accent the sauces.

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.

CUBAN MANGO MOUSSE

Steps:

• Puree the mangoes, honey, and lime juice in a blender or food processor until smooth. Whip the heavy cream to soft peaks, and fold into the mango puree. Beat egg whites in a clean dry bowl until stiff, then stir half into the mango mixture. When well blended, gently fold the remaining egg white into the mousse until no streaks remain.