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Mangoes are in season and the abundant fruit can be used in various ways as a dessert.
We recommend you use this affordable fruit to make frozen mango mousse.
Ingredients
Serves 5
Three egg yolks;
75g icing sugar;
Two large ripe mangoes, one to be peeled and chopped and another for serving;
Sugar to taste;
10 to 20ml lemon juice;
Pinch of salt;
150ml cream, beaten;
Chocolate, melted.
Method
Beat the egg yolks with the icing sugar.
Still beating the egg, place the bowl over a pan of simmering water.
When the mixture is lukewarm remove from the heat and beat until cool.
Blend one mango to a puree mixture, sweeten to taste and add lemon juice and salt.
Fold in the egg mixture to the mango puree, then fold in the beaten cream and pour into mould for freezing.
When the mousse has set, serve with a drizzle of melted chocolate and fresh mango slices from the other mango.
This recipe was taken from the Shearly Cripps Children’s home recipe diary.
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