Pan Indian
Mango mousse
Whipped cream and Alphonso pulp, folded into clouds. Summer you can eat with a spoon.
30 minTime
1 gProtein each
mildSpice
Make it your way
Grandma's wayMango and cream mousse, set with agar.
The original216kcalsame
1 gproteinsame
1 gfibresame
30minutessame
Modern Indian mango mousse.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Blend the mango with the sugar and lemon juice until smooth. Keep 4 tbsp aside for topping.
- 2Simmer the agar in the water for 2 minutes until dissolved. Whisk into the warm mango puree quickly.
- 3Whip the cream to soft peaks.
- 4Fold the cooled but still loose mango into the cream in two additions.
- 5Spoon into glasses and chill 2 hours. Top with the reserved puree and mint.
Serve it like this
Serve chilled in clear glasses so the layers show, topped with mango puree, diced mango and a mint leaf.
