Hi, I’m Jane. Today, I will show you a way to make mango mousse with fresh mango and passionfruit sauce recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Mango mousse with fresh mango and passionfruit sauce Recipe
Mango mousse with fresh mango and passionfruit sauce is one of the most well liked of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Mango mousse with fresh mango and passionfruit sauce is something which I have loved my entire life.
To get started with this recipe, we must prepare a few components. You can cook mango mousse with fresh mango and passionfruit sauce using 6 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Mango mousse with fresh mango and passionfruit sauce:
- Take 2 medium mangos, peeled and cubed
- Take 3/4 cup heavy or whipping cream
- Take 1 egg white
- Take 1/8 cup passionfruit juice
- Make ready 2 1/4 tbs honey
- Get 1 tsp lime zest for garnish
Instructions to make Mango mousse with fresh mango and passionfruit sauce:
- Peel and cube the mangoes. Reserve the cubes from one and puree the cubes from the other in a blender along with 1 1/4 tbs of honey until very smooth.
- Whip cream to soft peaks and gently fold it into the pureed mango.
- Whip the egg white to stiff peaks. Fold half into the cream and mango mix, then the other half until it’s all blended with no streaking (but be careful not to overmix or pfft go the egg whites).
- In a suitable bowl or glass (I used glasses), put down a layer of fresh mango cubes, then the mousse mix, then mango cubes, and so on, parfait style.
- Top with lime zest, then cover and chill for at least one hour.
- For the passionfruit sauce, mix passionfruit juice and remaining honey in a sauce pan. Heat until almost boiling, stirring frequently, then remove from heat. Let it cool a bit, then pour into a ramekin, cover, and chill to let thicken.
- Serve mousse with the sauce on the side.
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