In a mango mood
Mango Mousse - My entry for Mahanandi’s JFI
Mango Mousse
2 ripe mangoes
4 tbsp condensed milk
1 tbsp. orange juice (or honey)
¼ cup sugar (adjust to your desired sweetness)
3 large eggs
200 ml whipping cream
Puree mangoes with orange juice or honey, strain through a fine sieve. Use the whole puree, if you desire some texture to the mousse. Cream eggs and sugar together, cook on a double boiler, or under shallow heat with constant stirring, till it reaches a thick and creamy consistency. Remove from heat, stir in condensed milk, and let it cool for several minutes. Mix mango puree with egg cream and gently mix. Chill for 20 minutes. Whip half of the cream till stiff peaks form, and gently fold in to the chilled mixture. Chill for another 4-6 hrs, before serving with piped whipped cream, and fresh mango slices.
1 tsp of plain (peach flavored, works well too) gelatin can be added to firm up the mousse. Soak and melt gelatin in 3 tbsp of hot mango or orange juice, and add to the hot egg cream. Rest of the procedure stays just the same.
Mango Mousse - My entry for Mahanandi’s JFI
Before apples, oranges, and formidable pineapples stepped into my life, there were mangoes!!!! Swinging along on a laden tree, tightly packed in a wooden crate, neatly sliced and piled on a plate, pickled and brined ,once upon a time, they were just everywhere around me . Although I hold no prejudice against any of the other respectable fruits mentioned, mangoes are forever my favorite fruits, not because of its taste, texture or color, but due to the enormous number of memory strings attached to that very tropical fruit. One mango memory in particular inspired me to prepare the dessert I made for JFI. On the backyard of my mother’s house in a quiet sunny seaside town of Cherthala (Kerala), stood a large, shady mango tree, on which, as kids, we used to have swings for Onam, and other celebrations. Come April- May, that blessed tree is all drooping down with a heavy load of mangoes, with the finest form and color. Instead of waiting under the tree to catch the ripe mangoes riding wind, or climbing up to pick a fruit or two, we just plainly ignored it. We looked up as if it is an impending doom, and countless jars of pickles of all sorts were made in our kitchen, in a desperate effort to check those mangoes from ripening. There was only one reason for this yearly humdrum exercise, and we all knew it. Those fruits were not at all sweet when ripe. There were always comparisons made with all the other “adorable” mango trees that we know in the neighborhood, which yield delightfully ripe “sugar packets” every year. My folks did not want to get rid of our tree either, so there were stories passed on to us about a certain “glorious past “of the tree and how it all sunk to soil with somebody casting an evil eye on it. Things went on like this for a couple of more years and then on one sultry summer after noon when I was 7 or 8 years old, my ever so improvising akkan (My cousin, my sis, the first ever homemade cake I tasted was skillfully baked by her hands), driven by an urge to make these ripe mangoes palatable, made her own version of Ambrosia, by mixing up three very common ingredients and created history. (At this point, I know that I am really exaggerating, but in my teeny little world back then, it was a big happening.) Well, she invented mango milk shake for us that day!! The recipe for that concoction was around for ever, but accidental reinvention is never suggested as a crime. The addition of milk and enough sugar to compensate the deficiency somehow turned this mango pulp into a very summery delight. Mango milk shake became our favorite summer after meal dessert for couple of more years, till we suddenly grew up and discovered bottled “Maaza Mango”, and tetra packed “Frooty”, and numerous irresistible intermixtures like Sharjah shake * . Time flew by, we do not have that mango tree anymore, I do not crave for even the most interesting milkshakes, but whenever I get into a mango mood, I somehow end up thinking about that lonely maverick of a mango tree, may be it was the swing or the milk shake or it is just what we call nostalgia, remembrance of the glorious summers that we had as kids, when simple everyday joys used to light up the universe
My entry for Mahanandi’s JFI is a simple Mango mousse, captures the taste of a mango shake, but with a different texture. As like any other mousse, this one is delicate, airy, can be made ahead, and yields to any mould, or scoop. Piped whipped cream, drizzled whole cream along with some mango puree ( as you see in the photo), sliced or grated mangoes, and any other delightful idea of yours, will all work fine for a decent presentation.
My entry for Mahanandi’s JFI is a simple Mango mousse, captures the taste of a mango shake, but with a different texture. As like any other mousse, this one is delicate, airy, can be made ahead, and yields to any mould, or scoop. Piped whipped cream, drizzled whole cream along with some mango puree ( as you see in the photo), sliced or grated mangoes, and any other delightful idea of yours, will all work fine for a decent presentation.
Mango Mousse
2 ripe mangoes
4 tbsp condensed milk
1 tbsp. orange juice (or honey)
¼ cup sugar (adjust to your desired sweetness)
3 large eggs
200 ml whipping cream
Puree mangoes with orange juice or honey, strain through a fine sieve. Use the whole puree, if you desire some texture to the mousse. Cream eggs and sugar together, cook on a double boiler, or under shallow heat with constant stirring, till it reaches a thick and creamy consistency. Remove from heat, stir in condensed milk, and let it cool for several minutes. Mix mango puree with egg cream and gently mix. Chill for 20 minutes. Whip half of the cream till stiff peaks form, and gently fold in to the chilled mixture. Chill for another 4-6 hrs, before serving with piped whipped cream, and fresh mango slices.
1 tsp of plain (peach flavored, works well too) gelatin can be added to firm up the mousse. Soak and melt gelatin in 3 tbsp of hot mango or orange juice, and add to the hot egg cream. Rest of the procedure stays just the same.
