Mango Mousse

  • 240 ml (1 cup) of heavy whipping cream
  • 475-590 ml (16-20 fl oz) of Mango pulp from can of Mango pulp  or you can use 6 fresh mangoes to make pulp, will have to add some sugar (about 1/2 cup) to this if using fresh mangoes)
  • 120 ml (½ cup) lime juice 
  • 2 small packets of unflavoured gelatin 
  • 4 eggs
  • 240 ml (1 cup) milk
  • 120 ml (½ cup) hot water
  • 1/2 cup sugar (can use 3/4 cup if mango pulp is not too sweet)
  • Pinch of salt

  1. Soak the gelatin in hot water keep it aside.
  2. Separate egg yolk and whites.
  3. Beat egg white and keep it aside.
  4. Mix lime juice and mango pulp. 
  5. Whisk the whipping cream until thick.
  6. Fold in mango pulp and lime juice mix.
  7. Heat egg yolk + sugar + milk in a double boiler with constant stirring for about 25 min until it thickens.
  8. Add gelatin to this and mix it well and let it cool.
  9. Once cool add this to mango pulp, whipping cream mix and add pinch of salt.
  10. Add egg whites (beaten) and mix well.
  11. Mix well until everything is well incorporated.
  12. Pour into a big size serving bowl or dish, or into individual dishes, and chill in the fridge for 4-6 hours, or until set.
  13. The servings can be garnished with slices of fruit and various crushed nuts.
  14. Serve chilled.

Hint: if using fresh mangoes, make sure they are of smooth texture and NOT fibrous.