Mango and Cardamom Mousse
Ingredients
- 3 pcMango (ripe, pitted)
- 50 gjaggery (grated)
- 1 tspCardamom powder
- 250 mlLiquid cream (very cold)
- 2 gAgar-agar
- 1 tbspRoasted salted pistachio (crushed)
Method
A smooth mousse with a vibrant orange hue. You first taste the sweetness of ripe mango, followed by the camphorated note of cardamom on the finish. The texture is airy and perfectly smooth.
- 1
Peel the mangoes and collect the flesh. Blend thoroughly with jaggery and cardamom until the puree coats the spoon evenly. Strain through a fine sieve if the mango is fibrous.
- 2
Take three tablespoons of mango puree and heat in a small saucepan with the agar. Bring to a boil for 30 seconds while stirring. Immediately mix back into the rest of the cold puree.
- 3
Whip the chilled cream in a cold bowl. It should be firm and form soft peaks on the whisk.
- 4
Fold one-third of the whipped cream into the mango to lighten the mixture, then gently fold in the rest with a spatula. Pour into ramekins and sprinkle with crushed pistachios.
Frequently asked questions
How do you get this dish right?
- For perfect stability, ensure the mango puree isn't too warm when folding in the whipped cream.
- Straining through a sieve is crucial if using Kent-type mangoes to remove any fibers.
How long does this dish keep?
Store in the refrigerator for at least 4 hours before serving. Keeps for a maximum of 24 hours.
