Ingredients
Fruit Puree
- 1 cup diced mango (fresh or frozen – see notes)
- 1 tablespoon orange juice
- 2-3 teaspoons lime zest
Mousse Base
- 4 ounces mascarpone (chilled)
- 1/3 cup powdered sugar (adjust based on preference)
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 3/4 cup heavy whipping cream (chilled)
Instructions
- Puree mango: Add the diced mango, orange juice, and lime zest to a blender and blend until smooth. Set the puree aside.
- Mix cheese and sugar: In a medium mixing bowl or the bowl of a stand mixer, combine the chilled mascarpone, powdered sugar, vanilla extract, and salt. Beat with an electric mixer for about 30 seconds until thoroughly mixed and smooth.
- Add cream: Pour in the chilled heavy whipping cream and continue beating on medium speed until stiff peaks form, approximately 3 minutes. This step creates a light and fluffy texture.
- Add mango puree: Gently fold in one-third of the mango puree into the mascarpone and whipped cream mixture. Repeat folding in the next third, then the final third, ensuring the mousse remains airy and well combined without deflating.
- Chill and serve: Transfer the mousse to an airtight container and refrigerate for at least 3 hours to allow it to set properly. Serve chilled, garnished with fresh mango slices, extra whipped cream, and mint if desired. Enjoy your refreshing mango mousse!
Notes
- You can use fresh or frozen mango; thaw frozen mango before blending.
- Adjust the amount of powdered sugar based on your preferred sweetness level.
- For best results, ensure mascarpone and heavy cream are well chilled before whipping.
- Gently folding mango puree helps maintain the mousse’s light and airy texture.
- Leftovers can be stored covered in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: International
