Cookbook corner: Mango mousse
This recipe is lovely for spring and is so easy to make. We find mangoes are often overlooked as fruit, especially in recipes but they are so tasty and available all year round in some supermarkets (if you don’t mind imported fruit). The beauty of this recipe though is that if you can’t get hold of fresh mango it is still as delicious using tinned mango pulp. Whip together for a simple dessert that is sure to impress and decorate with more mango or any fresh fruit if you want to add some colour or complementary flavours – we like raspberries and kiwi fruit, but be as adventurous as you like.
Ingredients
850g fresh mango pulped loosely in a blender
600g double cream
250g mascarpone
2 slices of mango and mint sprig to decorate – optional
Method
Whisk the double cream in a large bowl until starting to thicken.
Add the mango pulp and whisk together until you get a favourable consistency. Some prefer a really smooth texture whilst others may prefer a bit of a bite to it.
Add the mascarpone until the mixture is thick and creamy.
Pour the mixture into serving dishes. We like Martini glasses or vintage teacups but any small glasses or ramekins would work just as well.
Decorate with fresh chopped mango slices and a sprig of mint or improvise with other fruits such as pineapple, passion fruit or raspberries.
