Go Back

Mango Mousse

I substituted Grand Marnier for orange blossom water
Print Recipe Pin Recipe
Course: Dessert
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 2 large (1.2kg) fresh or frozen mangoes (even tinned) flesh chopped
  • 1 tbsp lime juice
  • 1/3 c pure icing sugar
  • 2 tsp gelatine powder
  • 1 tsp orange blossom water, optional
  • 300 ml thickened cream softly whipped
  • extra mango and lightly toasted shredded coconut to serve

Method
 

  1. Blend the chopped mango, lime juice and icing sugar in a blender or food processor until smooth. Transfer to a bowl.
  2. Combine gelatine and 1 tbsp of cold water in a small cup. Stir in 1 tbsp of boiling water; stir until gelatine is dissolved. Whisk the gelatine mixture and orange blossom water into the puréed mango.
  3. Fold the whipped cream through the purée and then spoon into six glasses. Cover with plastic wrap; refrigerate for 4 hours or overnight.
  4. Top with extra mango and coconut.