Honestly, summer is no time for baking. With the already scorching temperatures outside, the most we can do is lie on the floor, trying to forget the blaze of the sun. Only a masochist would want to open an oven to 180 degrees and undo the fruits of our air conditioner’s labour.
It’s rather a shame, actually, because besides loving to bake cakes, I am one serious tropaholic. Pineapple, mangoes, bananas…I love them all! Right down to each little passionfruit and mangosteen. There’s something so blatantly summery, and happy about tropical fruits, which is why we shouldn’t let the heat get us down. Instead of baking them into delicious carbolicious snacks, we should embrace desserts (and foods) that use other methods to obtain our tastebud’s delight.
So, how about some mousse? Mango mousse, to be specific. It’s deliciously creamy, and easy to make – at the most requiring a quick stir on the stove, which heats up your kitchen considerably less than an oven.
This recipe is actually more of a bavarian cream, but it’s still light and fluffy, while maintaining an explosive burst of mango flavour. This simplistic, but rich dessert can be served at both casual and formal tables, and the fact that it can be pre-made only makes it an easier choice when it comes to serving at events.
Also, I really like mangoes.
Back when I lived in Australia, we had a tree in our backyard. It seemed rather uninteresting, so when we moved in, we never paid it much mind. Then one day, our neighbour came over to see the new house and exclaimed how lucky we were to have a mango tree.
Before we knew it, my dad returned home with a bulging bag of fertiliser. Unfortunately, no one told him that adding too much fertiliser to a plant will burn its roots. Oops. However, the tree was hardy and survived the burned roots, living for many, many more years and bearing hundreds of mango for me to eat.
In some countries, you can buy canned mango puree, which makes this dessert even easier. Alas, Shanghai is lacking in the canned goods aisle, but using fresh mangoes is hardly a downside. I actually prefer to use fresh fruit, rather than their syruped counterparts. For this recipe, you will need 2 medium mangoes. Peel and cut the flesh off, then blend in a blender. Just remember to be careful of your fingers!
- 2 1/2 tsp gelatin
- 2 tbsp water
- 250g mango puree (approximately 2 large mangoes)
- 100g or 1/2 cup sugar
- 227g/8 oz whipping cream.
- Pour the water into a small bowl. Sprinkle the gelatin evenly over the water, and set aside until it the gelatine has swollen and sunk.
- Heat the sugar and half of the mango puree in a small saucepan until the sugar has dissolved. Do not boil. Stir in gelatine until completely dissolved, then stir in remaining mango puree.
- In a large, chilled bowl, whip cream to soft peaks. Gently fold in cooled mango puree mixture, then continue whipping until well incorporated.
- Pour mousse into moulds and refrigerate until set.
The dessert picture is actually a combination of lemon cheesecake and mango mousse that was served with an afternoon tea a while back. Whilst the mango mousse was perfect, I found the lemon cheesecake not lemony enough, and too cheesy by far. More on that once I improve the recipe (:
Posted on August 21, 2011, in Custards, Mousses and Fillings, Recipes, Sweet Things and tagged bavarian, bavarian cream, cream, filling, flourless, mango, mousse, tropical. Bookmark the permalink. 1 Comment.