Tender mango mousse with condensed milk and cream. Without gelatin
5 from 1 vote
Mango mousse is a sweet, creamy dessert made with whipped cream and mango puree. Sometimes gelatin is added to stabilize it and give it a thicker texture, but today's recipe will not include it.The consistency of mango mousse is light and airy, with a sweet, but not cloying, fruity taste. And it can be served as a stand-alone dish or as a filling for cakes and other desserts.
110-130gsweetened condensed milk(could be increased to 160 g for unsweetened mangoes)
few mint leaves(for decoration, optional)
Instructions
Cut the pulp off the mango fruit.
Dice about 1/10 of the pulp into small cubes and set aside. Purée the remaining pulp with a blender.Set aside 1/3-1/4 of the mango puree to divide the dessert into layers.Pour condensed milk into remaining puree and whisk until smooth.
Whisk the cold cream with a mixer until soft peaks form. Add the mango purée and whisk everything together for 30 seconds. Gently mix with a spatula.
Take 2 cups. Place about 1/4 of the mixture in each one. Place in refrigerator for 10-15 minutes. Place a layer of mango puree. Place in refrigerator for 15 minutes.Place the rest of the creamy mango mixture and place in the refrigerator for 10-15 minutes. For an even layer, tamp down the contents of the glass by tapping the bottom against the table.
Take the dessert out of the fridge, top with a little mango purée and garnish with mango cubes and mint leaves.Serve at once or leave in the refrigerator until ready to serve.