Friday 26 February 2016

Mango mousse with cocoa crumble

15 minutes to prepare minutes to cook minutes to cool Serves 4



As the weather is beginning to warm up, we’re getting into the mood for mango.
Even if it may not be a kind of fruit you eat every day, it’s a fact that mango is the most popular fruit in the world. Cool, huh?!

Mango has a smooth, creamy flesh, a small thin pit. It’s also both savory and sugarlicious, which makes it great to satisfy your sweet tooth without feeling guilty. Also the smell of mangos is said to have a stress-relieving scent.

A whole mango has about 150 calories and gives you all the vitamin C you need daily, an antioxidant that supports the immune system, helps your body to absorb nutrients, and protects cells from damage. In addition, the beta-carotene in mangos is important for healthy skin, a strong immune system, and good eye health and vision.

So when this tropical fruit hits the stores, it’s mango fever. It is in season now and through the summer.
Today we will employ mango, both fresh and dry, in a delicate mousse: a soft, creamy dessert...perfectly counterbalanced by cocoa crumble on top.

Are you in for some mango madness?

Here are ingredients for a 4-serving recipe:

For the crumble

80 g flour 00
100 g sugar
20 g cocoa powder
80 g butter
5 g honey

For the mango mousse

50 g sugar
1 egg
1 ripe mango
100 g dry mango
100 ml fresh milk cream
2 gelatine sheets
80 g cream cheese
1/2 lime fruit
whisky or cognac

  1. Preheat oven to 180°C
  2. Sift the flour and the cocoa powder on a pastry board, then add the honey
  3. Using your fingertips, gently work butter and sugar into the flour until the mixture resembles breadcrumbs
  4. Place the crumble on a baking tray covered with baking paper and bake at 180°C until they become crispy (it will take about 10 minutes)
  5. Meanwhile, halve the mango, remove the seed, and put the pulp in a bowl. Add dry mango, too, keeping aside few pieces to garnish. Let it macerate with 1 tablespoon of sugar, the lime juice and 1 teaspoon of whisky
  6. Pour 1/2 cup of water in a medium bowl and dunk the gelatine sheets in it. Let them soften about 5 minutes
  7. Place the egg yolk in a bowl together with the sugar. Beat the mixture until stiff for about 5 minutes
  8. Blend mango's pulp until you obtain a thick and smooth paste, then add it to the egg mixture
  9. In another bowl, beat the egg white until stiff
  10. Pour 2 tablespoons of water in a small pan and bring to a boil. Then, wring out the gelatine sheets and add it to the water. Slowly stir until gelatine melts
  11. Pour the fresh cream into your bowl. Use a whisk to whip the cream with wide strokes, which will get more air into the cream and help fluff it up it faster. When the cream starts to thicken, add sugar and continue to whip until soft peaks form
  12. Add the egg white to the whipped cream, then the cream cheese and the mixture of egg and mango's pulp, finally the melted gelatine - at warm temperature -. Stir gently with a spoon to mix well and set aside
  13. When the crumble is cold, assemble mango mousse cups: place 1 tablespoon of mango mousse in each glass and level well. Top with some cocoa crumble and dry mango cut into small pieces. Add another spoon of mango mousse on top and level again. Finally place some more cocoa crumble and dry mango on top pf the mousse
  14. Chill until firm, at least 15 minutes, then serve

Nutrition Facts are detailed in the table below. Data is provided per serving.

A king asked a sage to explain the Truth. 
In response the sage asked the king how he would convey the taste of a mango to someone who had never eaten anything sweet. No matter how hard the king tried, he could not adequately describe the flavor of the fruit, and, in frustration, he demanded of the sage "Tell me then, how would you describe it?" 
The sage picked up a mango and handed it to the king saying "This is very sweet. Try eating it!"
(Hindu teaching)

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