Mango Mousse With Fruit Salad Recipes

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 WITH FRUIT SALAD

Steps:

• Microwave China grass with 3/4 cup water on HIGH for 4 minutes uncovered.
• Stir once in between.
• In another glass dish, microwave milk powder and sugar all together on HIGH for 3 minutes uncovered untl sugar dissolves.
• Microwave dissolved China grass with milk mixture on HIGH for 3 minutes uncovered.
• Add beaten cream, mango pulp and mango essence.
• Beat the mixture well.
• Fill the mixture into 3/4th level of a serving glass and leave it to set in the freezer for minimum 1 1/2 to 2 hours.
• Mix the ingredients for fruit salad and chill in the refrigerator.
• Serve each chilled dessert glass containing mango mousse topped with 3 tbsp of fruit salad.
• Note: China grass is a vegetarian substitute for gelatine.
• To set it, add china grass powder to boiled and slightly cooled milk.
• Mix well to set within 10-15 minutes when chilled.

BLUEBERRY AND MANGO FRUIT SALAD

Steps:

• Peel managoes and cut into bite-size pieces and then place in a large serving bowl.
• Add blueberries and sugar to mangoes, toss.
• Grate the zest and juice the lemon and then add both to the fruit. Stir in orange juice.
• Cover and refrigerate.

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.