Ingredients:

  • 2 large ripe mangoes, peeled and chopped (approximately 500g / 1.1 lbs), plus extra for garnish (optional)
  • 2 tablespoons granulated sugar (30g)
  • 1 tablespoon lemon juice (15ml)
  • 1/4 cup cold water (60ml)
  • 1 1/2 teaspoons unflavored gelatin powder (5g)
  • 1 cup heavy cream, chilled (240ml)
  • 1/4 cup granulated sugar (50g)
  • 1/4 teaspoon vanilla extract (1ml)

Instructions:

  1. Blend mangoes, 2 tablespoons sugar, and lemon juice until smooth. Set aside.
  2. Sprinkle gelatin over cold water in a small bowl. Let stand for 5 minutes to soften.
  3. Gently heat bloomed gelatine in a small saucepan over low heat, stirring constantly, until completely dissolved (about 1-2 minutes). Do not boil.
  4. In a chilled bowl, whip heavy cream with 1/4 cup sugar and vanilla extract using an electric mixer until stiff peaks form.
  5. Gently fold the dissolved gelatin into the mango puree.
  6. Gently fold the mango-gelatin mixture into the whipped cream in two additions, being careful not to deflate the cream.
  7. Divide the mousse evenly among serving glasses or dessert dishes. Cover with plastic wrap and chill in the refrigerator for at least 2 hours, or until set.
  8. Before serving, garnish with fresh mango slices.