Mango and Passionfruit Mousse
sweet and fruity eggless mango and passionfruit mousse
Mango season is upon us! What better way than to enjoy this super easy, vibrant and delicious recipe. Mango and passionfruit is a killer combination and tastes so good in a mousse. This recipe is completely eggless and only requires 4 ingredients.
Some notes before you begin:
WHIPPING THE CREAM
The most important part of this recipe is getting the texture right! You must not over whip the cream or it’ll become lumpy and grainy. The key is to watch the cream carefully, especially since we are only working with a small amount of cream in this recipe, it’ll whip fairly quickly. You want to achieve stiff peaks in this recipe as shown below. If the cream forms peaks that fall back, the cream is too soft, if the peak holds itself, it is perfect.
SUGAR
Powdered sugar works better than regular granulated sugar as it helps to achieve that smooth consistency. If you don’t have powdered sugar, simply put your sugar into a powerful blender and blend until its completely fine and powder like.
Mango and Passionfruit Mousse
Ingredients
Instructions
- Cut half of a mango into small pieces and blend until you get a smooth mango puree. Set aside.
- Cut the passionfruit's in half, scoop out the pulp and sieve into a bowl to remove the seeds. Save the seeds for decorating the mousse later.
- Into another bowl, add the double cream and powdered sugar. Whisk until the cream starts to thicken.
- Add the seedless passionfruit pulp and mango puree to the mixture and whisk until the cream holds it's shape and has stiff peaks. It should still still smooth and creamy. If the cream becomes grainy or breaks you have over whipped it.
- Divide the mixture into 3/4 small glasses/bowls. Top with the passionfruit seeds and a few pieces of mango.
- Set in the fridge for at least 3 hours. Serve and enjoy.
Storage:
Cover and keep in the refrigerator for up to 1 day.
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