Mango mousse

Recipe: Mango mousse

Mango mousse or mango verrine recipe, here for this recipe, we took a lot of fun to decorate it. I love this fruit straight from the forest of India. I like individual desserts, they allow for more decoration. In specialized stores reserved for professionals, we find very good quality mango coulis.

Recipe ingredients

• Recipe Mango verrine for 20 people: or 20 to 30 10 cl verrines
• 1 kg of mango coulis
• 0.500 l fluid cream
• 150 gr of icing sugar
• 2 g of agar-agar
• 60 g caster sugar

Instructions

1. Heat 50 cl of cream as soon as it boils, add the agar agar, let it boil for another minute.
2. Peel the mangoes
3. Mix the mangoes
4. Add the heated cream to the mango coulis, mix the preparation.
5. Whip the rest of the liquid cream into whipped cream.
6. Add at the end 3 tablespoons of icing sugar.
7. Incorporate the whipped cream into the mango mixture
8. Pour into each verrine.
9. Refrigerate for 1 to 2 hours.

Preparation time: 55 minutes
Cooking time: 0 minutes
Number of people: 20 verrines of 10 cl
4 star rating: 1 review

Which wine to drink with: Mango mousse

My favorite wine for this Coteaux du layon recipe: Chenin blanc grape
Temperature between 07 ° and 08 °

Mango Peel then cut Mixer Incorporate the whipped cream Homogeneous foam Pour into the verrines Zoom A little coulis