The spring is here, the sun is shining and the best produce abounds. This is the right time to take advantage of all the seasonal fruits,especially mango,sweet, juicy , ripe and delicious. This recipe takes advantage of using the ripest mangoes, so please do not use hard,not fully ripened mangoes as the mousse will reflect in taste. I love this simply serve in cocktail glasses with some fruit on the bottom and some on top as a garnish. It is best to allow the mousse to set up to 24 hours refrigerated or at least 4, any less and it will not set perfectly.
Photograph by Rahul mahtani
3 large ripe juicy mangoes
2 cups heavy whipping cream,whipped stiff
1/4 cup to 1/2 cup condensed milk ( depending on sweetness desired )
1 packet vegan lemon jello OR agar agar dissolved in 2 cups water plus 2 tbsp freshly squeezed lemon juice
Prepare jello as per manufactures instructions and set aside.
Peel the mangoes . Place the flesh of 2 mangoes in a food processor fitted with a metal blade. Slice and dice the last one, set it aside.
Pulse the mangoes in the food processor,do not make a paste. Pour in the condensed milk, the heavy whipped cream and the cooled vegan jello. Pulse a few times to combine .Taste for sweetness, adding more condensed milk as needed.
In a decorative glass place some of the diced mango fruit and top with mousse, top off with more fruit .
Refrigerate overnight or at least 4 hours . Serve.