MOUSSE DI MANGO or SIMPLE MANGO MOUSSE

mango

This is my entry for Manahandi’s Jihvā for Ingredients – Mango. I’m very aware of it being quite far from Indian cooking but I want to participate anyway because I’m a great admirer of the Indian cuisine even if I leave the cooking of it to those who knows how to do it well. I do use many spices when I’m cooking for myself but I can hardly call that Indian cooking, India inspired maybe… I had the great fortune to live one year in the East End of London, close to an Indian community so I had a lot of really good restaurants to choose from. No that’s not the truth because the last months of it I lived in a convent with nuns because I was running out of money but at least I lived in the same corridor as one of the most beautiful girls I ever met and she came from India. I’m fascinated by the grace of Indian women, I have always been and I suppose it has to do with the fact that I’m really not so graceful myself. Not that I suffer but I really enjoy it when I encounter it in other women. I know, I know, this has nothing to do with food but maybe it has because I’m sure it is reflected in the cooking.
Anyway, this is the recipe of a really simple mango mousse, easy to make and easy to eat!


MOUSSE DI MANGO or SIMPLE MANGO MOUSSE

1 ripe mango
2,5 dl fresh cream
2 leaves of gelatin, 5-6 gr
1-2 tbsp sugar if you feel like it

- Let the gelatin leaves soak in water.
- Peel and cut the mango into pieces that you blend in a food processor. If you want a really smooth mousse, you can let the puree pass through a sieve.
- Let the gelatin dissolve in 1-2 tbsp hot water and the sugar (if you want it to be a bit sweeter) and add this to the mango, mix really well.
- Whip the cream stiff and fold it carefully into the mango purée.
- Distribute the mousse into what ever you want to serve it in and leave it in the fridge for at least three hours before serving.

mango mousse

L