Mango and Strawberry Mousse |

Posted on

21 October 2012



Mango and Strawberry Mousse

Mango and Strawberry Mousse


1 cup mango - chopped in pieces
1 cup strawberries - halved
2 tsp gelatin granules
3 1/2 cup white sugar
1 1/4 cup heavy cream
3 egg whites - whisked
Save some of the cut fruit for garnishing
Whipped cream for th topping


  • Keeping some strawberries and mango aside, take the rest and purée the in a blender with 1/4 cup sugar.
  • Mix well and then add 4 tbsp double cream to the purée.
  • Allow the purée to come to boil over a low heat.
  • After that remove the purée from the heat and leave it to cool.
  • Add 2 tsp of the gelatin granules to warm water in a bowl, and stir until dissolved.
  • Mix in the gelatine mixture in the purée while it is still warm.
  • Wait till it completely blends into the mixture.
  • Stir well and leave purée/gelatin mixture to cool.
  • Beat and whisk the rest of the heavy cream until soft peaks form.
  • Incorporate and fold the purée into the whipped cream bit by bit.
  • Then whisk in the egg whites till peaks start to form.
  • Thereafter, slowly add the rest of the sugar while whisking, until stiff peaks form.
  • Now, slowly and gently weave the beaten egg whites into the mixture.
  • To finish, scoop the mousse into individual serving dessert bowls.
  • Allow this to rest in the refrigerator for 4 hours.
  • Once set, garnish each bowl with the reserved fruit and a dollop of whipped cream!
  • Enjoy!
Cooks Note

NEVER boil any gelatin mixture.

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