Mango mousse

Recipe from: 11 November 2010

Ingredients 6
Servings 4
Time 2 hours (fridge)

Ingredients

  • 200
    g
    sugar
  • 45
    ml
    lemon juice
  • 1 x 420
    g
    tin mangoes
  • 60
    ml
    reserved mango syrup
  • 15
    ml
    gelatine
  • 250
    ml
    cream
 

Method

20 mins
 
Spray 4 ramekins with non-stick spray.

Pour the 60ml mango syrup into a bowl, spoon sprinkle the gelatine over and allow soaking for 10 minutes.

Place the sugar, lemon juice and drained mangoes in a saucepan and cook over medium heat for 10 minutes until all the sugar has been dissolved.

Remove the mango mixture from the stove and add the gelatine, stirring until the gelatine has completely dissolved. Cool the mixture to room temperature.

Beat the cream until stiff.

Purée the mango mixture and fold into the cream.

Transfer to the ramekins and cool in the fridge for 2 hours.

Reprinted with the permission of Pink Polka Dot. To visit Pink Polka Dot's blog click here.
 

 

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