Happy Friday! Why not make something fancy, but really easy and really fresh, for dessert tonight? Here's my tip - a mango mousse. Just the ticket after a heavy meal, and with wonderfully refreshing taste. It also takes you away from the dreary winter gloom, right to the beaches of South America. Or well, I suppose that depends on your imagination. But it's a very good start.
Mangomousse
Serves 4-6, depending on how big your glasses are.
250 g mango, diced (you can use frozen, defrosted, if you don't have any ripe ones)
the juice of 1 lime
100 ml (about 6 1/2 tbsp, or 0,4 cups) of powdered sugar
2 leaves of gelatin
2 egg whites
250 ml (1 cup) cream (full fat, 35-40%)
2 passionfruits, to decorate
Purée the mango. I use my immersion blender for this. Add the lime juice and the powdered sugar, and mix well. It should be very smooth.
Beat the egg whites until very stiff. In another bowl, whip the cream until it's deliciously fluffy and holds soft peaks.
Let the gelatin leaves soak in cold water for a few minutes. Meanwile, bring 2-3 tablespoons of water to a boil.
Take the gelatin leaves from the cold water, and squeeze them. Melt them in the hot water, and add to the mango mix.
Add the mango mix to the cream, and mix well but gently. Add the egg whites and fold until completely combined.
Spoon into pretty cups or glasses, and place in fridge for at least 3-4 hours. At serving, divide a few passionfruits, scoop out the seeds and decorate with this.
Recipe in Swedish:
Mangomousse
13 comments:
That sounds absolutely delicious. I adore mangoes, there is no fruit in the world that can compare with a perfectly ripe mango... well maybe sun-warm wild starwberries... Difficult choice :)
On a different note, do you have a good recipe for semlor? Living in the UK I will need to make my own, so if you have any suggestions that would be great.
Mmmm, det blir något för fredagsmyset i soffan! En liten fråga, Anne: Hur får du till såna fantastiska bilder?
So beatiful view, I hope tasted maybe oneday!!!
So beatiful view, I hope tasted maybe oneday!!!
Waspgoddess - sorry, I've never baked my own! :) But Clivia has - check here for recipe. And here's another one, by Dagmar. Both look great - good luck with yours!
Kicki, åh, tack :) Jaa du, jag fotar i bra ljus, helst utan blixt, och helst med en digital systemkamera. Sen blir det inte alltid bra för det, men ibland så :)
Mangoes are my favourite!
Thank you for those links. I shall get baking this weekend and stick the buns in the freezer until shrove Tuesday.
And I agree with Kicki, your photos are always stunning.
Hallo Anne,
I love all things mango. I just discovered some dried mango pieces recently, they are a great sort of snack while working or blogging. Mango Mousse sounds light and exotic.
Greetings from Holland
Snygg bild och det verkar mumsigt också. Jag kommer givetvis inte kunna följa receptet - :-) - men jag får väl göra någon slags egen variant.
Men - som flera andra har sagt - du fotar mat riktigt, riktigt bra.
Brilynn - aren't they great? It took me a while to warm to them - mostly because many of those available here are just not ripe - but now I do love them. :)
Waspgoddess and Jesper - thank you very much. I love photography, and I'm glad I can combine it with my food interest, too.
Marieke - oh, I've tried those too! They are really good - my husband loves them!
A trick to getting unripe mangos (or avacados) to ripen is to put them in a brown paper bag, with the top folded over, for a few days. Canned mangos work OK if they are going to be blended. I just love the smell of passionfruit!!
sounds to die for, yummy!
This is quite the most refershing mango idea! YUM YUM!
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