Mango Mousse with Raspberry


Ingredients for making the Mango Mousse

  • 2 cup Mango pulp
  • 1/2 tsp lemon juice
  • 1/4 cup fine sugar
  • 2 1/2 tsp Agar-Agar
  • 1 sprig Rosemary
  • 1/4 cup water
  • 3/4 cup whipping cream
  • 3 pcs Raspberry
  • 50 gms Mango slices

Method of making the mango mousse

  1. Whip the whipping cream on low speed until it forms stiff peaks. Make sure cream is cold. Set aside.
  2. In a sauce pan add the mango puree, sugar and lemon juice, rosemary sprig and bring it to boil over medium heat. Boil for about one minutes, until sugar is dissolve.
  3. Dissolve agar-agar in 1/4 cup of water, add agar-agar to the mango pulp, bring it boil mixing continuously. Turn off the heat, and whisk for few minutes, making sure there are no lumps.
  4. Pour the mango puree in a mold and keep it in a refrigerator for at least two hours before serving.
  5. De mold the mango mousse in the dessert plate and garnish it with raspberries & mango slices

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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