The best mango and lime mousse with fresh mint

This heavenly mango and lime mousse is made with fresh mango and lime and has a wonderful tropical flavor. Enjoy this heavenly mango and lime mousse on a special stay home date night, or as a dessert right after a backyard family picnic or on any other wonderful occasion.

This recipe has a couple of secrets which makes it so heavenly. The first secret is a hint of mint. You only need 1 or 2 fresh large leaves and a tiny fresh mint crown for decoration will lift up the entire dessert. Another secret is using egg white and not only heavy cream.

Mango

It might sound a bit strange but when you buy mangos smell them first before you buy them. A nice sweet mango also smells like a sweet mango. If it doesn’t smell like a mango it doesn’t have the mango flavor you are looking for.

Lime

Please buy organic lime. This is important because you are using the skin of the lime to zest and add to your mousse. You only need one lime for this recipe. When you buy them, squeeze them softly to check if they are not too firm. Firm limes have less juice.

Egg white

Another secret to this recipe is egg white. This is why it will taste heavenly. You will need less heavy cream because you are using the egg white. It provides more air into the mouse and you don’t feel as full as you would with only using heavy cream. If you are new to separating eggs here is a video by Jamie Oliver on how to separate eggs. I recommend to buy cheap eggs and practice. Once you get the hang of it, buy the eggs you prefer to work with.

Ingredients:

• 3 gr of gelatin powder (half a bag of Knox gelatin powder)
• 2 spoons of cold water
• 1-2 mangos (you will need about 225 grams of mango pulp)
• 1 lime (zest and juice)
• 2 large leaves of fresh mint
• 90 ml heavy cream
• 1 egg white
• 30 grams of fine caster sugar
• Extra heavy cream and tiny mint spout to garnish (optional)

Materials:

• Blender
• Kitchen mixer or hand mixer
• Kitchen scale
• A grater with a option to finely zest the lime

Instructions:

1. Add the cold water into a small bowl and evenly spread the gelatin powder onto the water. Leave it to for a couple of minutes.
2. Peel the mango(s) and cut the pulp from the pit. But make sure you have 225 gram of pulp and put it into the blender.
3. Zest the lime above the blender so the zest is added to the blender. Cut the lime in halves and juice them. Add the juice and the two leaves of mint into the blender as well. Mix for at least one minute on high speed.
4. Microwave the gelatin powder for 30 seconds, sir and repeat for another 30 seconds. Add the hot dissolved gelatin water to the blender and blend again for one minute.
5. Whisk the heavy cream until nearly firm, don’t overwhip the cream.
6. In another bowl add the mango and lime purée and the whipped cream. Combine with a spatula until fully mixed. Don’t stir, cautiously mix together.
7. In a clean bowl or the clean kitchen mixer bowl, add the egg white and start mixing. After 30 seconds add the sugar spoon by spoon. Take your time to add the sugar. Mix until when you lift the whisk from the bowl it leave a pointy shape. It should not be runny. If it does, keep whisking.
8. Add one large spoon of egg white into the mango and cream mixture. Carefully mix the second half of the egg whites. Again, carefully mix the egg white to the mixture. Here is a video on how to fold or mix the egg whites into the batter.
9. Once mixed fully you can add the mousse into the dessert glasses and let it cool for at least two hours in the refrigerator.
10. Before you serve, add some whipped cream and the tiny mint spout on top of your mousse.
11. Enjoy!