it will want a little lime to go with it.
I have never made mousse before, so I wasn’t sure if I would have an entry to Helen’s Hay Hay! It’s Donna Day mousse making event but I really like a challenge and I love Donna Hay. I looked at several recipes and printed off a strawberry mousse recipe. But a funny thing happened on the way to the fridge . . . I saw that Deborah had made strawberry mousse and I just HAD to be different.
When I’ve looked at mousse recipes, they seem to have three parts — wonderfully light and fluffy whipping cream, either slightly cooked egg or gelatin for stabilizing/stiffening effect, and chocolate , fruit, cheese or other flavor. So I used Donna’s strawberry recipe as my basic structure.
Mango Lime Mousse
3 small ripe mangos, chopped
zest of half a lime
1 c. sugar
1 T. water
1 t. gelatine (Knox gelatine powder)
2 c. thick cream, whippped
In a medium saucepan, combine mango, zest, sugar and water. Cook over medium-low heat for 10 minutes or until the mango is soft and syrupy.
Process the mango mixture and gelatine in a blender until smooth. Set aside to cool. Fold through the cream.
Refrigerate for 30 min or until set.
Makes six wine glass servings.
I’m having some ladies over tomorrow evening and I may try out a couple other flavors also!