My Culinary Journey for 2015 kicks off with a sweet treat.
I have been so fortunate to have travelled a bit in 2014 and was introduced to so many new and wonderful dishes. I promised myself that I would return back home to South Africa, and give these new dishes, at least “new” to my tastebuds 😉 , a try out. I am enjoying this new “challenge”, and hoping that you all join me as I share with you my, Travel Inspired, recipes that I have throughly enjoyed working on👌.
Now Chocolate Mousse is MY all time favourite dessert😍. But while in DUBAI, BAHRAIN and even while cruising thousands of miles high above ground, aboard Etihad Airlines , my tastebuds were treated to a light and airy, fruity Mango Mousse. I loved the fresh and light taste of this mousse, and you bet that was the 1st culinary challenge I set myself up for. And all I can say is…Challenge Conquered 🎉!!!
Here I have teamed up Mango with Orange , as these fruit are in abundance now in South Africa. However the dessert may be made with just Mango alone. It’s a quick and easy dessert and well worth a try, especially in these warm weather conditions.
The best type of Mangoes for this dessert, are the large, string-less variety, as shown in picture below.
Hope you give this recipe a try and looking forward to all your comments below.👍
💕 Foodeva Marsay 💕
Mango and Orange Mousse
2 Large mangoes
1 Cup Fresh Cream
1 teaspoon Orange zest
2 Tablespoon Orange Juice
1 teaspoon Gelatin Powder ( I used Falooda Powder )
3 Tablespoon Castor Sugar
~ Add the Orange juice, zest, 1 Tablespoon castor sugar and falooda powder into a saucepan and warm slightly until sugar and falooda powder are dissolved.
~Peel and Cut the mangoes into cubes or pieces (save a few slivers for decorating ), and blend together with the liquid from above.
~ Whip the Fresh Cream, and slowly add in the rest of the castor sugar, until a stiff consistency is reached.
~ Whip in 1/2 the mango pulp into whipped fresh cream, using the whisk attachment you used for whipping.
~Now gently fold in the rest of the pulp, with a spatula, until well combined.
~At this stage you may taste if the dessert is sweet enough for your liking, if the mangoes are ripe and sweet, more sugar may not be needed, but add 1 tablespoon at a time if more needed and fold in. (HERE YOU GOING TO HAVE TO STOP YOURSELF FROM LICKING THE ENTIRE MOUSSE BEFORE SETTING 😄)
~Topple the mousse into a Large Serving dish or Individual serving glasses.
~ Allow to set in the refrigerator for 3 -4 hours or longer , and decorate only just before serving. * (Today I decided to use a Starwberry Coulis and Chocolate Sauce, together with the mango slivers I saved earlier and a mint leaf).
** for a firmer set mousse, increase the amount of Gelatin/Falooda Powder slighlty.
ENJOY (Foodeva Marsay )