Mango mousse

To make this incredibly quick, easy and impressive mousse, you'll just need to puree mango, whip cream and then fold them together.

• serves

  4

• prep

  15 minutes

• difficulty

  Easy

Ingredients

• 3 mangoes
• 2 tbsp caster sugar, or to taste
• 125 ml (½ cup) thickened cream
• 2 passionfruit, halved

Instructions

1. Peel the mangoes. Reserving one mango cheek for garnish, coarsely chop the remaining mango flesh.
2. Put the chunks of mango in a food processor and blend until smooth. Add sugar to taste. Finely dice the reserved mango cheek and set aside for garnish.
3. Whip the cream until soft peaks form. Fold in the mango puree.
4. Serve the mousse in small glasses or bowls, topped with fresh diced mango, whipped cream and passionfruit pulp.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.