Mango mousse with fresh mango and passionfruit sauce
Mango mousse with fresh mango and passionfruit sauce

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, mango mousse with fresh mango and passionfruit sauce. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Mango mousse with fresh mango and passionfruit sauce is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Mango mousse with fresh mango and passionfruit sauce is something which I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have mango mousse with fresh mango and passionfruit sauce using 6 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Mango mousse with fresh mango and passionfruit sauce:
  1. Get medium mangos, peeled and cubed
  2. Prepare heavy or whipping cream
  3. Make ready egg white
  4. Prepare passionfruit juice
  5. Make ready honey
  6. Prepare lime zest for garnish
Steps to make Mango mousse with fresh mango and passionfruit sauce:
  1. Peel and cube the mangoes. Reserve the cubes from one and puree the cubes from the other in a blender along with 1 1/4 tbs of honey until very smooth.
  2. Whip cream to soft peaks and gently fold it into the pureed mango.
  3. Whip the egg white to stiff peaks. Fold half into the cream and mango mix, then the other half until it's all blended with no streaking (but be careful not to overmix or pfft go the egg whites).
  4. In a suitable bowl or glass (I used wine glasses), put down a layer of fresh mango cubes, then the mousse mix, then mango cubes, and so on, parfait style.
  5. Top with lime zest, then cover and chill for at least one hour.
  6. For the passionfruit sauce, mix passionfruit juice and remaining honey in a sauce pan. Heat until almost boiling, stirring frequently, then remove from heat. Let it cool a bit, then pour into a ramekin, cover, and chill to let thicken.
  7. Serve mousse with the sauce on the side.

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