Mango mousse

{Image via Cookie Shutter - this mousse uses optional saffron sauce}

I used to eat mangoes off trees as a kid, but it's fiendishly hard to find good mangoes outside Hawaii. A few times, desperate, I had supermarket mangoes - but only after they were made into this intensely-flavoured mousse (to take the edge off. :))

~ Have a wonderful, flavourful weekend! ~

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MANGO MOUSSE (serves 4)

Adapted slightly (with my extra notes) from New York Magazine's 1996 food issue, featuring recipes by top NYC chefs - this one's by Marcio Araujo at Circus 

• 4 large mangoes, peeled (plus 1 extra for garnish if you like)
• 2-1/2 tablespoons unflavored gelatin powder (a tad less is okay - makes the mango flavour slightly more intense)
• 7 ounces sweetened condensed milk
• 2 cups (~500ml) heavy cream (double cream)
• 2 tablespoons sugar
• Optional garnishes: fresh mint sprigs, diced mango, chopped pistachios, or saffron sauce to deepen the delicate mousse colour

Cut 4 mangoes into medium-size pieces. Puree in a blender until smooth. Strain (this is the most time-consuming part) through a fine sieve. Place 1/2 cup mango puree and gelatin in a small saucepan over low heat; stir until gelatin dissolves (~5 minutes).

In large bowl, combine both purees with condensed milk. Refrigerate 15 minutes. Whip heavy cream with sugar until stiff; fold into mango mixture. Pour into containers and refrigerate at least 1 hour before serving (or freeze for 20 minutes).

Little extras:

You can garnish with mint and diced mango, chopped pistachios, or top with an optional saffron sauce that will give the pale mousse a richer orange colour (saffron recipe here)...though I love the original delicate colour too.