When you think you’ve drawn adequate satisfaction from the orange gelled confection, soft serves, fudges and what else, there comes yet another yellow surprise in the form of chilled mango mousse.
Steamed Mango Mousse Recipe
- 1 cup mango puree (from approx. 2 golden mangoes)
- ⅓rd cup sugar (turns out not too sweet)
- ⅓rd cup milk (for the cornflour slurry)
- 1 tbsp cornflour (to be mixed with milk, to make cornflour slurry)
- ¼ tsp cardamom powder
- 1 tsp vanilla essence
- Grease a round baking tray with butter.
- Make a mango puree by blending the flesh of the mangoes. Refer to the note below for removing mango pulp with ease.
- Pour one-third of a cup of milk in a vessel, add the cardamom powder and bring to a boil.
- With the remaining 100 ml milk, add corn flour and whisk till smooth. Ensure there are no lumps, this can seem easier than what meets the eye so take your time to whisk it well. Use a hand whisk.
- Then pour the corn flour mixture into the boiling milk – gradually. Stir continuously till the mixture turns sufficiently thick yet not so thick but one of a pouring consistency.
- Add the blended mango puree to the milk-cornflour mixture stirring gently.
- Soon after, add the sugar and continue to stir till the sugar has melted and is well ensconced in the mixture.
- Turn off the heat and pour the pulpy mixture into the pre-greased tray (you may strain the pulp before it goes into the tray). Let sit till cool. Then refrigerate till well set.
- Remove from fridge after an hour or two, do the knife test before overturning the pulp on a dish. Run a thin knife along the sides till it’s got space enough to drop onto the dish with a soft lop. Cut out soft triangles and serve your guests or yourself.
You may check out the tip below for how to remove the flesh of the mango, easily. The chilled goodness is sure to be a hit at home, it’s velvety soft and slicing it feels as though you’re cutting through air. A fluffy and divine mango mousse dessert.
To know if you’ve achieved a two-thread consistency, take a few drops of sugar syrup into a small bowl of water. Drop a few drops of the sugar syrup into the water when you think it’s arrived at the right consistency. Pick up the sugar blob that forms in the water – between the thumb and the forefinger – stretch it back and forth an inch. If it gives you a two-string stretch – you’ve achieved the correct consistency. In other words, you will see two sticky threads sticking between the fingers – which is a fine indicator. Don’t overly stress yourself on achieving this as it’s easier than obtaining a one-thread consistency.
Removing the flesh of a mango is best done by the following two easy methods. Slicing the mango on either side, close to the seed. Using a thin-edged spoon to scoop out the flesh from the sides and even from the adjacent sides.
Alternatively, you could try running a thin knife through the pulp of the mango slices. Do so vertically first, then do so with a horizontal slant to form diamond-shaped mango cubes. Doing so makes it easy to pry out the mango cubes.
Check out more One, Two or Three-Ingredient Recipes here!