Recipe: Halal Mango Mousse
Spring is here and that means mango season is just around the corner! Pair it with mousse and you have yourself a fresh, light, tropical treat — halal mango mousse!
This recipe is courtesy of Samera Munir (follow @simsimscorner on Twitter). Thanks Samera! Show her some comment love by leaving a message below letting us know how you like her halal mango mousse recipe.
*Try garnishing with fresh mango slices/chunks, mint leaves and/or top with whipped cream.
Halal Mango Mousse
Makes approximately 4 cups of mousse
- 1 can of mango pulp (Ratna Brand)
- 1 cup heavy cream (for mango pulp)
- 2 tbsp of mango flavoured gelatine
- ¼ cup of water (for gelatine)
- 2 ½ cups heavy cream (for whipping cream)
Mix 1 can of mango pulp and 1 cup of heavy cream in a bowl. Sprinkle 2 tbsp
of mango gelatine with ¼ of water in a heat proof bowl; heat mixture over a
saucepan over simmering water. (This allows the mixture to cool faster than
if you heat mixture in a pan) Once the gelatine is cool to touch mix it
well with mango puree.
Whip 2 ½ cups of heavy cream till soft peaks, add into mango mixture and
gently fold the whipped cream.
Pour into dessert cups or large bowl and let set in fridge for 4 hours or
Mango Jello Topping (optional):
Mix 1 package of mango gelatine (follow measurements on the box); mix
powder and water in a heat proof bowl and heat over simmering water. Let
crystals dissolve completely.
Once jello is cool to touch, remove mousse from fridge and pour jello over
mouse and return to refrigerator for a few more hours. Serve chilled