br>Add beaten cream, mango pulp and mango essence.
Beat the
ool completely.
Make the mango mousse: Put water in a small
ans on rack.
For Mousse---------------------.
Pour liqueur into small
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.
br>In blender add frozen mango pieces, whipping cream and water
br>Stir sugar into the mango puree. (Add up to 1
radually add gelatine mixture to mango mixture and mix well.
. Wash and peel the Mango.
4. Cut around the
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.
edium bowl, stir together the mango puree with the lime juice
inute, checking often. Place the mango puree and the gelatin in
Peel the mangoes and cut the flesh off the seeds.
Puree in a processor with the lemon juice, vanilla and sugar. You should have about 5 cups of puree.
Dissolve the gelatin in the 1/4 cup hot water, and stir well into the mousse,.
Beat the egg whites with the salt until quite stiff.
Whip the cream until stiff.
Fold both into the mango mousse.
Pour into a serving dish and chill at least 3 hours, or until set (overnight is fine).
br>In blender, puree jarred mango slices until smooth.
Transfer
Puree mango until smooth. Measure 1 cup puree (use any remaining puree in smoothies). Place four 1-cup serving glasses on a tray.
Sprinkle gelatin over 2 tbsp boiling water in a small bowl. Stir until completely dissolved. Cool slightly.
Whisk mango puree, yogurt, coconut milk, lemon juice and sugar in a large bowl. Whisk in gelatin mixture until well combined. Pour mixture into prepared glasses. Refrigerate 4 hours or until set. Serve sprinkled with chopped pistachios.
Combine mango and sugar in a blender and puree.
In a mixing bowl, stir together cream, lime juice and sour cream.
Meanwhile, soften gelatin in wine over a low heat for 3 minutes or until clear.
Stir gelatin into cream mixture, along with mango puree. Mix well and pour into a ring mold, a glass bowl or 6 parfait glasses.
Chill until firm.
Serves 8.
o my Pomegranate Mango Chutney recipe (http://www.geniuskitchen.com/recipe/mango-pomegranate-chutney
efrigerate until cool.
For Mousse: Beat 1 pkg cream cheese
ntil creamy.
Stir in mango puree, gelatine, lemon juice and
For the chocolate mousse filling, melt the chocolate over
o cool.
Stir in mango and yogurt with a whisk