I love mangoes in any way, shape, or form–and so do my children, who used to line up for a chance to get the pit after I was done slicing the rest of the fruit. For years, I vowed to make mango mousse–but I always let myself be lured by the siren call of the chocolate version instead. Until recently, when I was making a Latin American dinner and wanted a Latin American dessert to go with it. And now I’ve been asking myself, why didn’t I try this sooner? This recipe, very slightly adapted from The South American Table by Maria Baez Kijac, calls for fresh mangoes, and like many other mousses, includes raw egg whites (so use the freshest eggs possible). It serves 8 regular dessert lovers, or 6 serious mango lovers. Note: the original recipe suggests serving the mousse with a raspberry coulis, but I am a purist who prefers an unadulterated mango flavor.
Mousse de Mango
1/4 c. fresh orange juice
1 envelope unflavored gelatin
2 large, ripe but firm mangoes, peeled, seeded, and chopped (2 c.)
3/4 c. sugar
2 tbsp. orange liqueur or rum
1 c. whipping cream
2 large egg whites
1/4 tsp. cream of tartar
1. Place the orange juice in a small heat-proof bowl, sprinkle the gelatin over top, and let soften for 5 minutes. Set the bowl in a small saucepan with 1 inch of simmering water and heat until the gelatin is completely dissolved. Remove the bowl containing the gelatin mixture from the saucepan.
2. Place the mangoes in a blender or food processor and process until smooth. Add the sugar, liqueur/rum, and dissolved gelatin, and process again until smooth. Place the mango puree into a large bowl.
3. Whip the cream in a medium-size mixing bowl until soft peaks form. Beat the egg whites with the cream of tartar in another medium-sized bowl until soft peaks form.
4. Very gently fold half the whipped cream into the mango puree, followed by half the egg whites. Repeat, and mix gently until all the cream and egg whites have been incorporated.
5. Distribute the mousse among 6-8 dessert cups, cover, and refrigerate until thickened–about 30 minutes.