Mango Banana Mousse

  • 1 ripe mango (pulp only)
  • 2 ripe Bananas (peeled & chopped) 
  • 45 ml (3 tbsp) Lemon Juice 
  • 120 ml (½ cup) Orange Juice 
  • 125 gm (4 1/5 oz)Caster Sugar 
  • 2 tbsp Triple Sec (e.g. Cointreau™) 
  • 1 tbsp Hot Water 
  • 3 Gelatin Leaves or 6 gm (1/5 oz) gelatin granules
  • 180 ml (¾ cup) Thick Cream/Whipping Cream

  1. Make a puree of  mango pulp, banana, sugar, lemon & orange juice by whatever means. (Processor, fork, sieve, potato masher all work well.)
  2. Add the gelatin to the hot water and stir until dissolved. 
  3. Add the gelatin solution and liquer to the puree and mix well. Once again by any method preferred.
  4. Whip the cream until it is thick and fold into the mixture.
  5. Transfer to individual dessert bowls and allow to set refrigerated.
            Note: Gelatin may be substituted with Agar-agar using a level half teaspoon for this recipe.