Mango and Cardamom Mousse

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.

• Prep: 20 min
• Cook: 5 min
• Difficulty: Easy
• Calories: 368
• Protein: 3 g
• Carbs: 38 g
• Fat: 21 g

Ingredients

• 3 pc Mango ( ripe, pitted )
• 50 g jaggery ( grated )
• 1 tsp Cardamom powder
• 250 ml Liquid cream ( very cold )
• 2 g Agar-agar
• 1 tbsp Roasted salted pistachio optional ( crushed )

Instructions

1. Prepare the pulp

   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. Activate agar

   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 cream

   Whip the chilled cream in a cold bowl. It should be firm and form soft peaks on the whisk.

4. Fold and serve

   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.

Chef's tips

• 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.

Storage

Store in the refrigerator for at least 4 hours before serving. Keeps for a maximum of 24 hours.