These Mango Mousse Cups are just awesome. They were made from extra ingredients from my Cubed Mango Mousse Cake. Hence, I made these Mango Mousse Cups. Dainty, refreshing, cheery.. what's there not to love? For these mango mousse cups.. they're pretty simple to prepare but the use of a food processor or blender is required.. else the mousse will not be a mousse. Other wise, it's pretty effortless and not to mention tasty as a snack, especially for summer! (:
For mangoes, I like using Indian mangoes. They're usually sweet as compare to Thai Honey mangoes which may even be sour instead of being sweet. I like buying Indian mangoes that are slightly green with a tinge of yellow the day before I use them. That way, they are firm enough when eaten without being too soft unlike those yellow mangoes which are way too ripe! (:
Image taken from http://spicesonline.info/indian-spices/images/kesar-mangoes.JPG
Mango Mousse Cups Recipe
The recipe yields 6 mini jars
1 Indian mango
80g whipped cream
70 - 80g fresh mango puree (About 1/2 Indian mango)
4g gelatin powder (If using Bake King which is weaker, use 12g instead)
1 tbsp water
Blend the mangoes! This gives us tasty fresh mango puree! You may choose to use store bought mango puree from Phoon Huat and such but they're much sweeter. However, if you wanna prepare mousse with love, why not go the extra mile and use fresh mangoes? (:
The blended puree! Make sure that it's all blended!
Dice up the mangoes! ((:
(Ignore the figures!) Weigh your gelatin.
Add water and allow gelatin to 'soak' up the water before double boiling it till all the gelatin powder is dissolved.
Whisk up the whipped cream till stiff peaks form.
Add the mango puree and gelatin mixture. Mix well. Chill in freezer for 10 minutes before use.
Scoop mousse into piping bag and pipe a 1/4 of the cup with mousse before layered with a layer of mango. Pipe in another layer of mousse and layer with another layer of mango.
When storing the Mango Mousse Cups, do cover them with the lid to prevent the top layer of mangoes from drying out. Alternatively, you can prepare a fruit glaze using the glaze in Cubed Mango Mousse Cake if you intend to let the mousse cups be exposed to air before eating. (:
Enjoy these Mango Mousse Cups as much as I did! (:
I'd love to see the bakes or stuff you've cooked using the blog's recipe! Do share photos of stuff you've baked or cooked using the blog's recipe with me either via FB message to http://facebook.com/limcynthia OR http://facebook.com/thebakingbiatch OR via email at email@example.com! I look forward to hearing from you! (:
Hi! Love your recipes! Would like to enquire, where did you get those mini jars? Look really cute for almost ANYTHING! :)ReplyDelete
I'm glad you love the recipes! I got those mini jars from Taobao.. I can give you the link if you'd like but you'd need to go through agents to buy them unless you have a China credit card (:
YES! the jars are very pretty! one of my best buys so far! Though i shop a lot of other stuff too XD
Thanks for the recipe! going to try this someday! :))ReplyDelete
You're most welcome! Do try it and let me know how it goes! (:
hi, ur mango mousse cake is so pretty! where can I find the kind of jars u use?ReplyDelete
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Where do you buy your Indian mangoesReplyDelete
Hi, what type of whipped cream did you use? and also just to confirm that the mango puree will have to mix with whipped cream and gelatin before freezing for 10 minutes right?ReplyDelete
Hi, you may use both dairy or non-dairy whipped creamDelete
Yes, mix them into the whipped cream