Eating Summer: mango mousse

 

Oooooh mango-time! The one time I don’t complain about Houston’s increasing temps and humidity is when I find beautiful mangoes at my local grocery store. Even better when they’re in the season and, thus, affordable. Can you say win-win?!!

I can eat mangoes like nobody’s business, but I can’t write a valuable post with that as the subject. So I’ve kept my thinking cap on, trying to find ways to incorporate them into a recipe. That’s how this little treat came to be.

Have you been watching the new Cooking channel? I hope you have. I’m loving it and found a few new chefs that have quickly moved into my DVR’s record list. This recipe comes as the result of adapting a recipe from the show French Food at Home. Laura Calder is a French chef bringing that fancy cuisine into normal people’s homes. On one of her episodes, she made a pumpkin mousse, the perfect platform for a mango coup.

She served it with a chocolate sauce, but not being a chocolate fiend and knowing I would need some texture, I opted for some crumbled ginger snaps. It’s easier too.

Mango Mousse with Gingersnap Crumble

3 cps ripe mango, peeled & chopped
2-inches fresh ginger, peeled (optional)
1 pkt unflavored gelatin
1 tablespoon rum or bourbon (water works too)
2 cps heavy cream
1 tsp vanilla extract
1/4 cp sugar
Gingersnap cookies

First, you will need to turn that mango into puree. Place the mango in a medium saucepan, add the ginger, 2 tbsp sugar and 1/2 cp water. Bring it to a boil over medium high heat, reduce heat to medium and allow it cook down until the mango softens–about 10-15 minutes.

Stir the rum/bourbon and gelatine together in a cup, and let soften 5 minutes. Add a third of the cream and the vanilla to the saucepan with the mango syrup. Stir in the dissolved gelatin and the rest of the sugar to dissolve. Remove the ginger pieces and the mango mixture  to cool just a bit before running it through the blender or food processor to puree. You’ll need to strain the puree, mango is very fibrous; set aside to cool and cover tightly with plastic wrap. Refrigerate until chilled and starting to get thick.

Whip the remaining cream and fold it into the chilled mango mixture. Chill at least 4 hours before serving. Spoon into individual serving dishes or goblets topping with crushed gingersnap cookies.

This was delicious and the crunch from the ginger cookies added a much needed textural dimension. Tell me, how do YOU eat your mangoes?

Cookingly yours,
Anamaris

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68 thoughts on “Eating Summer: mango mousse

    • Thanks, Norma. I don’t if I ever mentioned, but years ago I had started a blog I called Mangoes and me. too funny. I do love getting my PR fix from your posts, that pernil con mofongo is calling my name!

    • I was surprised by how much I enjoyed this one, I’m not usually a mousse fan or sorbet. Some Mexican restaurants here in Houston make a frozen mango, I’ll be attempting that shortly. It’s sorta like a granita. OOOOOOHYUMM! Thanks for stopping by, don’t be a stranger!

  1. janili says:

    I loooovvvvee mangoes, and I can live on mango shake everyday! I hope you get to taste Philippine mangoes grown from the province of Zambales…they are the best!

    • Thanks Zoe, hope to see you around.
      Janili, I’m not sure if I’ve tried any of the mangoes from Philippines, seems the ones we get here in Houston are usually from Mexico. But there are so many varietals, you could eat a different mango for months. I tell my Hubbz that the ones we get here in Houston are some of the varietals we consider to be of poor quality in Panama…, but beggers can’t be choosers.

  2. Oh. My. God. Mangoes, of course, are one of the three fruit proofs of the existence of God, and this mousse is clearly a divine creation! I can’t wait to try it!

  3. 1. A, this looks fanFREAKINGtastic.
    2. Congrats on the WP Freshly Pressed! I love seeing names I know up there. 😉
    3. I still sing that song when I visit your blog. I need to break this habit.

    • Thanks, Boo! It took me a while to figure out where the traffic was coming from! Does this make me a rock star?
      Please don’t stop singing my song, pleeeeeeeeeeease!

  4. Wow, what a great dessert for company! I can’t wait to make this with my daughter. I am so impressed by your awesome blog that was started only 6 months ago! I have just started mine (sweetandcrumby) and am trying figure out this whole blog world. It must be so exciting to be on Freshly Pressed!

  5. pasdexter says:

    This looks delicious! I would love to sit out in the shade with a cup of coffee and some mango mousse sometime. Like you, I am a huge mango lover and I do agree with the comment above about trying out Philippine mangoes. I grew up eating Philippine mangoes and they are by far the best that I have ever had in my life! 🙂

  6. That looks so delicious! I love mango! I use mangos for salsa – it’s delicious just with chips but also great over grilled salmon. The salsa has mangos (duh), cilantro, a serrano chili pepper, onions, olive oil, lime, garlic – the works. I got the recipe off Epicurious.com and it’s become one of our staple summer recipes.

    Thanks for sharing your dessert recipe! Looks like something my husband will love!

  7. Songbird says:

    I HAVE TO try this one… nevr had mango mousse before… it’s like the caribbean in my dessert…:o) Thanks for posting this!

  8. theguys123 says:

    Oh. My. God. I’m trying this thing tonight! I have the stuff to make it already! Thanks for the recipe!

  9. I just wrote a post on eating my very first mango several days ago and then I saw this today! 🙂 This looks SO yummy…I can’t wait to try it. Thanks for sharing! And congrats on getting featured on Freshly Pressed 🙂

  10. Oh dear God, someone hold me back, I could literally live off this and I haven’t even tried it yet. A friend of mine eats a fresh mango every morning and if you don’t mind, I’m posting a link on my Facebook so she may try your recipe, as well. Thanks for posting this! I’m in love.

  11. shooflyshooo says:

    oh my im drooling!! I think mangoes is one of the best fruits. Mangoes from Philippines are the sweetest delights! Its Philippines national fruit.

  12. Anamaris, you asked how we eat our mangoes. I’m in Hawaii and lucky enough to have a mango tree in my garden. Just had the first one of the season the other day and had to blog about it. The news photo is at rebekahstudio.wordpress.com. We like ’em fresh! Your recipe, however, sounds delish!

  13. I’m about one of the worst cooks every, so I try to stay away from anything that isn’t as simple as soup, grilled cheese, or macaroni and cheese. And I tend to screw up macaroni and cheese. This looks soooo good, I wish I could make it myself, but I always seem to screw it up so I’ll just stare and salivate.

  14. marcelina says:

    I’ll try this recipe later, it sounds delicious. Right now I’m in Panama, it’s mango season, and I’m eating them right off the tree. Yummy!

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