Even in the dog days of summer, or a major heat wave, we want dessert. But the thought of a heavy dessert leaves us feeling wilted. Who want to work in a hot kitchen, or turn on the oven? This mango mousse is the perfect solution.
It is light, airy, not too sweet and just right. This recipe is super adaptable. What fruits do you want to turn into mousse?
A light and airy whipped summer dessert
Servings: 8 servings
- 2 Large Ripe Mangoes You can use 2 cups of frozen mango.
- 1 Cup Heavy Whipping Cream
- 1/4 Cup Granulated White Sugar
- Extra Mango and mint leaves for garnish
Peel the mango and cut into small pieces.In a blender or food processor, puree mango. If you need to you can add a little bit of water to help. Start beating the whipping cream ,in a large bowl. Once it get a little frothy, slowly add the sugar.Beat to stiff peaks. Fold mago puree in to whipped cream, until all streaks are gone. Be gentle.Scoop or pipe mousse in to serving dishes and refrigerate for up to 4 hours.Garnish with fresh slices of mango and mint leaves.