You know that summer is coming when the shops are just bursting with beautiful mangoes! I LOVE mangoes and they are such a delicious, versatile fruit – I love them in salads with prawns as well as for dessert, in ice-cream, cheesecakes or on their own.
I came across this recipe as a possible Christmas dessert idea. It’s light and a little bit different to the standard pavlova for Christmas dessert. Plus, if this year’s Christmas is going to be a scorcher like previous years, then this would make such a refreshing dessert when chilled. The biggest draw card for me about this recipe is though, is the fact that I can make it ahead of time so there’s no need to rush on the day to make dessert – I can have it sorted the day before. Personally though, I can totally see this dessert being an all year thing 😉
Prep and Cooking Time – 15 minutes + chilling time | Serves – 4 to 6
Add raw sugar to the mixing bowl and mill 10 sec / speed 9. Scrape the sides of the bowl.
Place boiling water into a separate small bowl and add the gelatin powder. Stir until dissolved.
Add mango flesh and dissolved gelatin into the TM bowl and puree 30 sec / speed 8. Empty TM bowl and set puree aside. Clean TM bowl and dry.
Insert butterfly. Add whipping cream into the mixing bowl and whip 10-30 sec / speed 4 or until thickened.
Remove butterfly. Empty TM bowl and set whipped cream aside. Clean TM bowl and dry.
Insert butterfly. Place egg whites and salt into the mixing bowl and whip 3½ min / speed 3.5, or until stiff peaks form.
Add reserved mango puree and whipped cream to the TM bowl and combine 20 sec / / speed 3.
Pour mousse into individual portion cups and leave in the fridge to chill and set. Garnish with freshly diced mango prior to serving.
* Inspired and converted from Marriage and Laughter’s Mango Mousse Cups recipe *