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.
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.