I mentioned in my previous post about pureed tomato soup I made for a small party at my home. In that same dinner, I also served Mango Mousse as dessert. That too was a big hit with guests. If you have all ingredients handy, this dish is so simple to make. Prep time is less than 15 minutes. I learnt this dish from Nora, chef of Alma de Mi Terra in Oaxaca, Mexico. http://www.almademitierra.net. I had gone there with a small group to learn how to make moles and other such specialities of the region. I will write about that some other day but one of those days she made us make Mango Mousse.
Although what we used there were Mexican Mangoes, I have to admit that I am much more partial to Indian Mangoes. I don’t know where Mangoes originated but certainly the fruit has been perfected in India. Not much of the product is seen in USA because of import restrictions on food item. but, if you live near any Indian Grocery store, get a can of mango pulp, preferably Alfanso – a variety of Mango available in western India. With that canned fruit, making this mousse is a cinch. Be aware that this dessert is really rich in calories and although it is addictive I would advise moderation in terms of how often you make it or how much you eat at a time. Definitely not diabetic-friendly dish.
Servings: 4 Prep Time: 15 Minutes Cook Time: 2-3 hours minimum in fridge, can be made a day in advance.
3 piece Mangos, ripe, peeled and cut in to pieces or 1/2 can of Mango Pulp
2½ tsp gelatin, unflavored, dissolved in 1/4 cup
7 oz condensed milk
¼ cup yogurt, unflavored
1 piece Lime
3 ½ oz cream cheese
Dissolve gelatin in warm water. Once dissolve place all of the ingredients into a blender and blend until smooth, taste and if needed add the sugar. Pour or scoop into glass containers and refrigerate for at least 2 hrs,
Serve with a slice of mango or coconut.