Mango mousse: 4 tips for texture

Welcome to Paulina Cocina! Today we have a delicious recipe for you who are a sweet lover: Mango mousse, a creamy and colorful dessert that combines the intense flavor of mango with the softness of mousse, ideal to enjoy an easy dessert after a meal.

He mango mousse with condensed milk It is one of those desserts that transports us to tropical summer from the first spoonful. His light, airy and creamy texture It melts in the mouth, while the intense flavor of fresh mango envelops us in a wave of sweetness and freshness.

Today I invite you to immerse yourself in the world of this wonderful dessert to unravel all its secrets, share some tips so that your mousse is the envy of everyone, and of course, I share with you a mango mousse recipe irresistible that is easy to follow and delicious to enjoy.

About Mango Mousse

The mango mousse It is not only an easy and delicious dessert, it is a celebration of this tropical fruit so prevalent in Latin America. Since its texture is ideal for creating a mango dessert which is not only visually attractive, but is also a pleasure for the palate.

• Los mangoswith their sweet and slightly acidic flavor, are perfect for making both savory recipes and chamoy sauce; as well as sweets.

In the version of traditional mango moussethe key is to balance the sweetness of the mango with the spongy texture of the whipped cream and the firmness that gelatin provides.

But as in any internationally known recipe, there are variations that differ from the traditional one and go a little further than the classic, from the use of condensed milk until the addition of spices such as 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 and fluffy texture that characterizes this dessert. Generally, a mousse is made up 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, the mango puree and the stabilizing agent is usually the gelatinwhich helps the mousse maintain its shape without losing its lightness. Finally, the airy is achieved with the incorporation of whipped cream or beaten egg whites.

The art of making a homemade mousse well lies in achieving the perfect combination of these elements, so that the final result is a dessert that melts in the mouth but, at the same time, maintains its structure on the plate. And while it may seem like a challenge, with the right technique and a little patience, anyone can master the art of mousse.

5 Characteristics of traditional mango mousse

1. Light and airy texture: A good mango mousse should be light as a feather. To achieve this, it is important to beat the cream well and mix it carefully with the mango puree and gelatin, to prevent the incorporated air from being lost.
2. Fresh and fruity flavor: The flavor of the mango mousse should be fresh, but with the vibrant and characteristic mango flavor. It is essential to use ripe, juicy mangoes, as they provide the best flavor, and avoid mangoes that are too fibrous, as they can affect the texture of the mousse.
3. Sweetness balance: Although mango is a naturally sweet fruit, it is important to balance that sweetness with the other ingredients. Mango mousse with condensed milk can be a great way to add extra sweetness.
4. Stability and firmness: The 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 achieve this balance. It is important to dissolve it before adding it to the mango puree, to avoid lumps or an uneven texture.
5. Versatility in presentation: Mango mousse can be served in individual glasses or in a large mold to share, or even used as a filling for cakes and pastries. Additionally, it can be decorated with mango slices, mint leaves, seeds or even a touch of chantilly cream to give it a more elegant look.

How to make mango mousse with condensed milk

The condensed milk It is a wonderful ingredient to use in the preparation of desserts, such as condensed milk flan or mosaic gelatin. And mango mousse is no exception, since it adds sweetness and contributes to having a richer and creamier texture.

The process begins like any mousse: preparing a smooth mango puree and well strained. A good condensed milk is added to this puree (if you feel like it, you can make your own homemade milk) which is mixed until a homogeneous consistency is obtained.

The dissolved gelatin is incorporated into the mixture, and finally, the whipped cream is added, which must be mix with enveloping movements so as not to lose the incorporated air. The last necessary step is refrigerated for at least 4 hours before serving.

5 Ways to make quick and easy mango dessert

1. Mango mousse in individual glasses: Instead of refrigerating all the mousse in a single container, you distribute the mixture into small glasses, which shortens the refrigeration time and makes the dessert ready faster. A perfect presentation for dinners or events.
2. Express mousse with yogurt: For a lighter and quicker version of the mango mousse, you can substitute the whipped cream with Greek yogurt. This version is lighter and takes less time to prepare, since the yogurt provides a creamy texture without the need to blend.
3. Mango mousse with cream cheese: This not only gives it a richer and creamier texture, but also gives it a slightly sour taste which perfectly complements the sweetness of the mango.
4. Foam in capas: For example, you can alternate layers of mousse with crushed cookiesgrated coconut or even a layer of diced fresh mango. This way you will have a dessert with different textures and flavors in each bite.
5. Mango mousse with a touch of coconut: An exquisite combination. A little coconut milk is added to the mango mixture, and it is decorated with grated or toasted coconut.

5 Tips for preparing gourmet mango mousse

• Choosing the right handles: For a gourmet mango mousse, it is essential to select good quality ripe mangoes. The Ataúlfo mangoesalso known as honey mangoesare an excellent option for their sweet flavor and juicy, fiber-free pulp.
• Use gelatin well: Gelatin is the stabilizing agent of the mousse, so it is important to use a good quality 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 tablespoon of the puree with the gelatin, to lower its temperature and prevent it from coagulating prematurely.
• Add the cream carefully: When adding the whipped cream to the mango puree, do so with gentle, enveloping movements. This will prevent you from losing the air incorporated into the batter, which is crucial to 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 flavor profile of the mousse.

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Mango mousse recipe

Yield: 6 servings

Preparation time: 20 minutes

Cooling time: 4 hours

Ingredients

• 3 ripe mangoes (preferably Ataúlfo)
• 1 can of condensed milk
• 250 ml cream for mounting (crema)
• 1 sachet of unflavored gelatin (7 g)
• 1/4 cup cold water (to dissolve gelatin)
• Fresh mint leaves or black sesame seeds (optional for garnish)
• Mango in small cubes (optional to decorate)

How to make mango mousse in 5 steps

1. Peel the mangoes and remove the pulp. Place the pulp in a blender and process until you obtain a smooth mango puree without lumps. To remove any fiber or solid pieces you can strain. Reserve.
2. In a small bowl, mix the gelatin with the cold water and let it sit for a few minutes to hydrate. Then, heat the hydrated gelatin in the microwave for 10-15 seconds, or until completely dissolved. Make sure the gelatin is warm and not hot, and mix it with a tablespoon of the mango puree.
3. In a large bowl, mix the mango puree with the dissolved gelatin. Add the condensed milk gradually, mix well until all the ingredients are completely integrated.
4. In another bowl, whip the cold cream until it forms soft peaks. Using enveloping movements, add to the mango puree, mixing gently until well integrated, avoiding overmixing to maintain the aerated texture.
5. 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 some mint leaves, black sesame seeds and some diced mango pieces just before serving.