Mangoes—those golden, juicy gems—are like sunshine in fruit form, aren’t they? Now, imagine that sweetness blending into a luscious cheesecake that requires no baking. It’s like a tropical vacation for your taste buds, and it’s so easy to make, you’ll wonder why you haven’t tried it sooner.
Steps
- Gather all necessary ingredients, including chopped mango, orange juice, lime juice, sweetened condensed milk, and cold heavy cream. Prepare a clean blender and a bowl for whipping cream.
- Add the mango, orange juice, lime juice, and sweetened condensed milk into the blender. Blend on high speed until the mixture is completely smooth.
- In a separate bowl, use an electric mixer to whip the heavy cream until soft peaks form. Be careful not to over-whip, as this could turn the cream into butter.
- Gradually fold the mango mixture into the whipped cream using a spatula. Carefully scrape around the edges and through the center to ensure even incorporation without deflating the cream.
- Once fully combined, divide the mango mousse into four small cups. Refrigerate for at least four hours or overnight to allow the mousse to set.
- Serve the mousse chilled, garnishing with extra whipped cream, diced mango pieces, and a mint leaf if desired.
Ingredients
- 1 cup (8 ounces) chopped mango (fresh or defrosted frozen)
- 1 tablespoon fresh orange juice
- 1 tablespoon lime juice
- ¼ cup sweetened condensed milk
- ¾ cup heavy cream (very cold)
Nutritional Values
Calories: 1064 | Total Fat: 72g | Saturated Fat: 44g | Trans Fat: 4g | Unsaturated Fat: 20g | Cholesterol: 228mg | Sodium: 148mg | Carbohydrates: 100g | Fiber: 4g | Sugar: 96g | Protein: 16g
FAQ
- Can I use fresh mango instead of frozen for the mousse?
- Yes, you can use either fresh or frozen mango. If using frozen mango, make sure to let it thaw at room temperature for about 30 minutes before blending.
- Is there a substitute for sweetened condensed milk in this recipe?
- Sweetened condensed milk is crucial for the texture and sweetness of this mousse. If you need a substitute, you could try making your own by simmering milk and sugar until it thickens, though results may vary.
- Can the mango mousse be frozen for later use?
- Freezing the completed mango mousse is not recommended, as it can alter the texture. If you want to prepare parts of it ahead, you can freeze the mango puree and then fold it into freshly whipped cream when ready to serve.
- How long does the mango mousse need to chill before serving?
- The mango mousse should be chilled in the refrigerator for at least 4 hours, or ideally overnight, to achieve the best texture and flavor.
- Does this mango mousse contain gelatin or eggs?
- No, this mango mousse recipe does not contain gelatin or eggs. The mousse sets due to the reaction between the citrus acids and the milk proteins in the sweetened condensed milk.
Tips
- Defrost Frozen Mango: If using frozen mango, let it thaw at room temperature for about 30 minutes before blending. This ensures a smoother puree and easier mixing with other ingredients.
- Properly Whip the Cream: When whipping the cream, aim for medium peaks rather than firm ones to avoid turning it into butter. Medium peaks will hold their shape but still be soft enough to fold easily into the mango mixture.
- Folding Technique: Gently fold the mango puree into the whipped cream using a spatula. Carefully scrape around the edges and through the center to avoid deflating the cream, ensuring a smooth and airy mousse.
- Chill for Best Results: Allow the mousse to chill in the refrigerator for at least 4 hours or overnight. This helps the mousse set properly, enhancing its texture and flavor.
Equipment
- High-speed blender
- Electric mixer
