Name: Mango mousse
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 2 large (1.2kg) mangoes, flesh chopped; 1 tablespoon lime juice; 1/3 cup (55g) pure icing sugar; 2 teaspoon gelatine powder; 1 teaspoon orange blossom water, optional; 300 millilitre thickened cream, softly whipped; extra mango and lightly toasted shredded coconut, to serve

Summer treats don’t get any better than this. Smooth, sweet, fruity mango mousse – perfect for the warmer weather!

Ingredients

2 large (1.2kg) mangoes, flesh chopped

1 tablespoon lime juice

1/3 cup (55g) pure icing sugar

2 teaspoon gelatine powder

1 teaspoon orange blossom water, optional

300 millilitre thickened cream, softly whipped

extra mango and lightly toasted shredded coconut, to serve

Method

1.Blend the chopped mango, lime juice and icing sugar in a blender or food processor until smooth. Transfer to a bowl.

2.Combine the gelatine and 1 tablespoon of cold water in a small cup. Stir in 1 tablespoon of boiling water and stir until gelatine is dissolved. Whisk the gelatine mixture and the orange blossom water into the pureed mango mixture.

3.Fold the whipped cream through the puree and then spoon into 6 glasses. Cover with plastic wrap and refrigerate for 4 hours or overnight.

4.Serve topped with diced mango and coconut.

Not suitable to freeze or microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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