Mango Chia Mousse Recipes

MANGO MOUSSE RECIPE

Steps:

• In a blender, add the chopped mangoes. At this step, you can also add sugar or honey if the mangoes are not overly sweet.
• Blend to a smooth fine puree.
• Make sure to use only sweet tasting mangoes with dairy products. Tangy or sour-sweet mangoes when mixed with cream can cause stomach upsets.
• Take cream in a bowl. With an electric beater beat the cream until you see soft peaks in it.
• Ensure you don't over whip the cream.
• Add the mango puree to the beaten cream.
• Fold gently to combine the mango puree with the whipped cream.
• Pour or spoon the mango mousse in small shot glasses or bowls. Cover and chill the mousse in the refrigerator for 1 hour to a couple of hours.
• Serve mango mousse cold. Garnish any of your preferred toppings from the ingredients mentioned above or enjoy the mousse as is.
• This mango mousse will keep well in the refrigerator for up to 3 to 4 days. Keep the glasses covered with plastic wrap or transfer to a sealed container.

MANGO CHIA PUDDING

Steps:

• Place the coconut milk and 1/2 cup mango in the base of a blender and puree until smooth.
• Place in a medium bowl or large mason jar and add in the chia seeds. Stir together, then place in the fridge for 20 minutes.
• Remove, then mix again and place back in the fridge for at least 3 hours or overnight in the fridge to gel.
• To serve, layer the remaining chopped mango with chia pudding.

MANGO CHIA MOUSSE

Steps:

• In medium bowl, soak Chia seeds in 1 cup water and add cardamom pods and rose essence .
• Cover it with lid and set a side for 20 minutes.
• After 20 minutes of soaking chia seeds , check out if all water has been absorbed by chia seeds and seeds become soft and more than double in size.
• In blender add frozen mango pieces, whipping cream and water and blend it at medium high speed for 2-3 minutes until fluffy mousse texture is achieved .
• Add honey and blend it again for 30 seconds.
• In soaked chia seeds , add mango puree and mixed well. Don't forget to remove cardamom pods now from chia seeds.
• In clear glass serving cup , make layers of Chia seeds mixture and and on top of it add Mango mousse mixture.
• Sprinkle Saffron Strands on top.
• Chill in refrigerator and served chilled mango mousse.

MAGNIFICENT MANGO MOUSSE

Steps:

• In a medium bowl, stir together the mango puree with the lime juice, rum and 1/4 cup sugar.
• Place 2 large empty mixing bowls into the freezer to chill (will be used in a later step).
• To a large saucepan on medium heat, add the mango puree mixture (above) and 1/2 a cup of water and bring to a low-simmer.
• Add the gelatin and reduce the heat to medium-low. Simmer for 5 minutes, stirring constantly, then remove from heat and let the mixture cool to room temperature.
• Remove the chilled bowls from the freezer and in one, whisk together the heavy cream and 1/8c sugar until the mixture forms stiff peaks.
• In the second chilled bowl, beat together the egg whites and the salt to form stiff peaks.
• Fold the egg white mixture into the cream mixture gently, making sure not to over-mix.
• Carefully fold together with the room temperature mango mixture.
• Pour into individual (1-2 cup sized) serving dishes and chill for 1 hour before serving.

MANGO MOUSSE

Steps:

• 1. peel and cut the mangoes up.
• 2, blend together mangoes, sweetened condensed milk, and lime juice until smooth.
• 3. in another container, mix with cool whip.
• 4. let it sit in refrigerator covered until ready to serve (at least 20 minutes).
• 5. if using apples or strawberries, add directly before serving.

MANGO MOUSSE

Steps:

• Puree the fruit with the juice, rum and sugar. Sieve and refrigerate for 1/2 hour.
• Whip the cream and fold into the fruit puree.
• Beat the egg whites with the salt to stiff peaks. Add extra sugar and beat again briefly; add gently to the puree mix until fully combined.
• Chill for 1-2 hours before serving.

MANGO MOUSSE

Steps:

• Beat cream in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks. Fold mango puree into whipped cream. Scoop mango mousse into serving glasses and chill until set, about 3 hours.

SAFFRON MANGO MOUSSE

Steps:

• 1. Warm up Milk and soak the Saffron in it.
• 2. Set aside till ready to use.
• 3. Wash and peel the Mango.
• 4. Cut around the stone (seed).
• 4. Put the Mango in a Food Processor.
• 5. Add Sugar and give it a couple of quick pulses.
• 6. Roughly cube the Cream Cheese and add to the Food Processor.
• 7. To this add in Sour Cream, Saffron soaked in Milk and Powdered Cardamom.
• 8. Close Food Processor and mix well.
• 9. Half way through you can do the taste test and make sure the Sugar is right on for you.
• 10. Add 3/4th of the chopped Pistachios to the food processor, save balance of the nuts for topping.
• 11. Give the mousse one more quick pulse.
• 12. Transfer into a serving dish or pie.
• 13. Garnish with the balance of the Pistachios and a few stands of Saffron (optional).
• 14. Allow it to chill in the refrigerator for at least an hour.
• 15. Serve Chilled.

SWEET MANGO MOUSSE

Steps:

• 1. sprinkle gelatin over 2 tbsp cold water. let stand for 1 minute till it softens. mix hot water in it.
• 2. mix gelatin in mango pulp.
• 3. In a cold steel container, beat cream and sugar a little.
• 4. Mix cream in the pulp and beat till soft peaks form.
• 5. Fill glasses with required amount of the mousse and refrigerate atleast 4 hours be fore serving.
• 6. garnish with whipped cream, mint and thick mango pulp.