Welcome to Paulina Cocina! Today we have a delicious recipe for you sweet tooth: Mango Mousse, a creamy and colorful dessert that combines the intense flavor of mango with the smoothness of mousse, perfect for an easy dessert after a meal.
Mango mousse with condensed milk is one of those desserts that transports us to tropical summer from the first spoonful. Its light, airy, and creamy texture melts in the mouth, while the intense flavor of fresh mango envelops us in a wave of sweetness and refreshment.
Today I invite you to delve into the world of this wonderful dessert to unravel all its secrets, share some tips to make your mousse the envy of everyone, and of course, share a recipe for irresistible mango mousse that's easy to follow and delicious to enjoy.
About Mango Mousse
Mango mousse isn't just an easy and delicious dessert; it's a celebration of this tropical fruit so prevalent in Latin America. Its texture is ideal for creating a mango dessert that's not only visually appealing but also a delight for the palate.
- Mangoes , with their sweet and slightly acidic flavor, are perfect for making both savory recipes, such as chamoy sauce , and sweet ones.
In the traditional mango mousse , the key is to balance the sweetness of the mango with the fluffy texture of the whipped cream and the firmness provided by the gelatin.
But as with any internationally known recipe, there are variations that differ from the traditional one and go a little beyond the classic, from the use of condensed milk to the addition of spices like cardamom or ginger for an unexpected twist of flavor.
What is a mousse in pastry?
The term " mousse " comes from French and means "foam," which perfectly describes the light, fluffy texture that characterizes this dessert. Generally, a mousse is composed of three basic elements: a flavoring base, a stabilizing agent, and an element that provides the spongy texture .
- In the case of mango mousse, the base is, of course, mango puree , and the stabilizing agent is usually gelatin , which helps the mousse hold its shape without losing its lightness. Finally, the aeration is achieved by adding whipped cream or beaten egg whites .
The art of making a homemade mousse lies in achieving the perfect combination of these elements, so that the end result is a dessert that melts in the mouth yet maintains its structure on the plate. And although it may seem challenging, with the right technique and a little patience, anyone can master the art of mousse.
5 Characteristics of traditional mango mousse
- Light and airy texture : A good mango mousse should be as light as a feather. To achieve this, it's important to whip the cream well and carefully mix it with the mango puree and gelatin to prevent the air from escaping.
- Fresh and fruity flavor : The mango mousse should be fresh, yet vibrant and distinctive. It's essential to use ripe, juicy mangoes, as they provide the best flavor. Avoid overly fibrous mangoes, as they can affect the mousse's texture.
- Balancing Sweetness : Although mango is a naturally sweet fruit, it's important to balance that sweetness with the other ingredients. Mango mousse with condensed milk can be a great way to add extra sweetness.
- Stability and firmness : Mango mousse should be firm enough to hold its shape, but not so firm that it becomes heavy. Unflavored gelatin is the key ingredient to achieving this balance. It's important to dissolve it before adding it to the mango puree to avoid lumps or an uneven texture.
- Versatile presentation : Mango mousse can be served in individual cups or in a large mold to share, or even used as a filling for cakes and pastries. It can also be decorated with mango slices, mint leaves, seeds, or even a touch of Chantilly cream for a more elegant look.
How to make mango mousse with condensed milk
Condensed milk is a wonderful ingredient to use in desserts, such as condensed milk flan or mosaic gelatin . Mango mousse is no exception, adding sweetness and contributing to a richer, creamier texture .
The process begins like any mousse: preparing a smooth, well-strained mango puree . Add a good amount of condensed milk to this puree (if you're feeling adventurous, you can make your own at home ), and blend until you get a smooth consistency.
The dissolved gelatin is added to the mixture, and finally, the whipped cream is added, which should be folded gently to retain the incorporated air. The final step is to refrigerate for at least 4 hours before serving.
5 Ways to Make a Quick and Easy Mango Dessert
- Mango Mousse in Individual Cups : Instead of refrigerating the entire mousse in a single container, the mixture is divided into smaller cups, which shortens the refrigeration time and makes the dessert ready faster. A perfect presentation for dinner parties or events.
- Express Yogurt Mousse : For a lighter and quicker version of mango mousse, you can substitute the whipped cream with Greek yogurt. This version is lighter and takes less time to prepare, as the yogurt provides a creamy texture without the need for whisking.
- Mango Cream Cheese Mousse : This not only gives it a richer, creamier texture, but also gives it a slightly tangy flavor that perfectly complements the sweetness of the mango.
- Layered mousse : For example, you can alternate layers of mousse with crushed cookies , shredded coconut, or even a layer of diced fresh mango. This way, you'll have a dessert with different textures and flavors in every bite.
- Mango mousse with a touch of coconut : An exquisite combination. A little coconut milk is added to the mango mixture, and it's garnished with shredded or toasted coconut.
5 Tips to prepare gourmet mango mousse
- Choosing the Right Mangoes : For a gourmet mango mousse, it's essential to select ripe, high-quality mangoes. Ataulfo mangoes , also known as honey mangoes , are an excellent choice for their sweet flavor and juicy, fiber-free flesh.
- Use gelatin properly : Gelatin is the stabilizing agent of the mousse, so it is important to use a good quality one and dissolve it completely to avoid lumps and achieve a uniform texture.
- Control the temperature : Before adding the gelatin to the mango puree, mix a spoonful of the puree with the gelatin to lower the temperature and prevent it from coagulating prematurely.
- Fold in the cream gently : When adding the whipped cream to the mango puree, do so with gentle, circular motions. This will prevent the loss of air incorporated into the mixture, which is crucial for achieving the fluffy texture that characterizes a perfect mango mousse. Patience is key.
- Experiment with additional flavors : While mango is the star of mango mousse, you can also experiment with additional flavors to give it a gourmet touch. For example, a pinch of cardamom, ginger, or even a little lemon zest can elevate the mousse's flavor profile.
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Mango mousse recipe
Yield : 6 portions
Preparation time : 20 minutes
Cooling time : 4 hours
Ingredients for mango mousse with condensed milk
- 3 ripe mangoes (preferably Ataulfo)
- 1 can of condensed milk
- 250 ml whipping cream (cream)
- 1 sachet of unflavored gelatin (7 g)
- 1/4 cup cold water (to dissolve the gelatin)
- Fresh mint leaves or black sesame seeds (optional for garnish)
- Diced mango (optional for garnish)
How to make mango mousse in 5 steps
- Peel the mangoes and remove the pulp. Place the pulp in a blender and process until you have a smooth, lump-free mango puree. Strain to remove any fibers or solids. Set aside.
- In a small bowl, mix the gelatin with the cold water and let it sit for a few minutes to hydrate. Then, microwave the hydrated gelatin for 10-15 seconds, or until completely dissolved. Make sure the gelatin is warm, not hot, and mix it with a tablespoon of the mango puree.
- In a large bowl, mix the mango puree with the dissolved gelatin. Gradually add the condensed milk, mixing well until all ingredients are fully combined.
- In another bowl, whip the cold cream until soft peaks form. Fold it into the mango puree, gently mixing until well combined, avoiding overmixing to maintain the airy texture.
- Pour the mixture into individual molds or a large mold. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until the dessert is firm. Garnish with mint leaves, black sesame seeds, and diced mango just before serving.
