I love mangoes – they’re my favourite fruit and their value has increased tenfold since I moved away from the tropics, as they’re terribly expensive here in the UK, even in the summer. Well, I don’t suppose anyone actually grows them here, who knows?!
Anyway, speaking of summer, what sort of desserts do you enjoy in hot weather, besides ice cream? I think fruit desserts have a natural affinity with warm weather and this mango mousse is perfect – light and just pleasantly sweet, made “naughty” by the topping of the passion fruit cream.
This recipe makes 4 little portions and I love serving them in little wine glasses or champagne flutes; you can of course, use dessert glasses or bowls and even go for just 2 bigger portions.
The mango mousse can be made a day earlier.
Check out the Desserts page for more!Print
Mango mousse with passion fruit cream
- 1 large mango or 2 small ones
- 1 passion fruit
- 1 egg yolk
- half tbsp gelatine powder
- 2 tbsp water
- 50g white sugar
- 50ml single cream
- 120ml double cream
- some toasted almond slithers to decorate or just a basil leaf as I’ve done here
- You will also need a small saucepan of simmering water.
- Cut a little of the mango into tiny little cubes. Chop the rest up and place in a food processor, ready to whizz towards the end of the recipe.
- Place a teaspoon of mango pieces into each glass and set aside.
- Pour the 2 tbsp of water into a shallow bowl and sprinkle the gelatine all over and let soak for 10 minutes.
- Place the egg yolk, caster sugar and single cream into a heatproof bowl and whisk to mix.
- Place this bowl over your pan of simmering water and using a hand whisk, whisk for a couple of minutes until the egg and cream mixture becomes glossy and frothy.
- Remove from the pan of water and continue whisking for a minute to cool it down. This stage also keeps it frothy, stops the mixture separating into froth and liquid.
- Heat the gelatine & water mix in the microwave for about 10 – 15 seconds, depending on your microwave strength, to melt the gelatine. Stir with a spoon.
- Add the gelatine to the egg yolk mixture and whisk in for just about 30 seconds.
- Whizz the mango from earlier into a puree and with a wooden spoon, mix it into the egg mixture thoroughly, in 3 batches. Set aside.
- Whip the double cream to the soft peak stage.
- Take 5 tbsp out and reserve for topping,
- Take 2 tbsp of the mango/egg mixture and add it to the rest of the double cream, to lighten the cream. Fold in gently.
- Now add this double cream into the mango/egg mixture and fold in gently.
- Spoon into the 4 glasses equally and let set in the fridge for about 4 hours.Mix the passion fruit in with the reserved cream and place in the fridge, covered, until ready to serve.
- Just before serving, spoon the passion fruit cream onto the mango mousse and top as desired.
The mousse itself can be made a day ahead. The passion fruit cream is best made a few hours ahead at the earliest.