← Nouns Cooking · Dessert Parlour

Ingredients

• 2 large ripe mangoes (or 400 ml tinned mango purée)
• 2 tsp Powdered gelatine
• 3 tbsp cold water
• 50 g caster sugar, or to taste
• ½ lime, juiced
• 200 ml double or whipping cream, cold
• 2 passion fruit, to serve (optional)

Method

1. Peel the mangoes, cut the flesh off the stones and blend until completely smooth. You need about 400 ml of purée.
2. Sprinkle the gelatine over the cold water in a small bowl and leave it to swell for 5 min.
3. Warm about a quarter of the purée with the sugar in a small pan over low heat until steaming, then take it off the heat and stir in the gelatine until it fully dissolves. Do not let it boil.
4. Stir the warm mixture and the lime juice into the rest of the purée. Leave it for 10–15 min, until it is at room temperature but still runny.
5. Whip the cream to soft, floppy peaks, then fold in the mango in two goes with a large spoon, keeping as much air as you can.
6. Spoon into four glasses and chill until set, about 3 hours. Top each with the pulp of half a passion fruit just before serving.

Tips

• For a vegetarian version, swap the gelatine for ½ tsp agar powder boiled with the warm purée for 2 min; the set is firmer and less wobbly.
• Very fibrous mangoes are best pushed through a sieve after blending for a silky mousse.

Sources

Written in our own words after cross-checking these recipes:

Great British Chefs Lin's Food Christine's Recipes