- serves 4 people
- preparation 15 minutes
- difficulty Easy level
Ingredients
- 3 mangoes
- 2 tbsp caster sugar, or to taste
- 125 ml (½ cup) thickened cream
- 2 passionfruit, halved
Instructions
- Peel the mangoes. Reserving one mango cheek for garnish, coarsely chop the remaining mango flesh.
- 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.
- Whip the cream until soft peaks form. Fold in the mango puree.
- 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.
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