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Calypso® Mango Mousse Recipe

Entertaining

Desserts

Prep Time

90 mins + overnight chilling
Cook Time

10 mins
Course

Dessert
Difficulty

Advanced

Read Recipe

Ingredients List

Perfection Fresh Australia 8

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6-9 large Calypso® Mangoes (see tip)
4 tsp powdered gelatine
100ml orange or mandarin juice
3/4 cup (175g) caster sugar
300ml double thick cream
1 cup (250ml) thick Greek yoghurt
1 pkt Dr Oeteker chocolate stars and gold leaf, for decoration
1/2 cup (115g) caster sugar[Mango gel]]

Mango gel

3 large Calypso® mangoes
4 tsp powdered gelatine
1/3 cup (80ml) orange or mandarin juice

Featured products

Calypso® Mangoes

Method

Peel and chop 3 of the mangoes. Blend or process until smooth, (you should have 3 cups puree). Pour into a saucepan.
Spoon gelatine into a bowl. Add the juice, stirring until well combined. Add gelatine mixture and sugar to the mango puree in saucepan. Stir over medium heat, for 4-5 minutes until mixture just comes to the simmer. Strain into a bowl, pressing mixture through sieve, discard any lumps in the sieve. Set aside to cool to room temperature, about 1 hour.
Whip the cream and yoghurt together in a large, chilled bowl to soft peaks. Add half the mango mixture, stir until almost combined. Fold through the remaining mango mixture. Divide mousse between 8 x 300ml capacity glasses or bowls (about 3/4 cup per glass). Cover and refrigerate 4 hours or until set.
For the mango gel, peel, chop and puree mangoes (you should have 3 cups puree). Pour into a saucepan. Spoon gelatine into a bowl. Add the juice, stirring until well combined. Add gelatine mix to the mango puree with sugar. Stir over medium heat, for 4-5 minutes until mixture just comes to simmer. Strain into a jug, pressing mixture through sieve, discard any lumps in the sieve. Refrigerate 30-60 minutes until cool. Spoon evenly over the mousse (about 100ml per glass). Cover. Refrigerate 4 hours or until set.
Peel and slice remaining mango. Arrange over the mousse. Decorate with chocolate stars. Serve.

Peel and chop 3 of the mangoes. Blend or process until smooth, (you should have 3 cups puree). Pour into a saucepan.
Spoon gelatine into a bowl. Add the juice, stirring until well combined. Add gelatine mixture and sugar to the mango puree in saucepan. Stir over medium heat, for 4-5 minutes until mixture just comes to the simmer. Strain into a bowl, pressing mixture through sieve, discard any lumps in the sieve. Set aside to cool to room temperature, about 1 hour.
Whip the cream and yoghurt together in a large, chilled bowl to soft peaks. Add half the mango mixture, stir until almost combined. Fold through the remaining mango mixture. Divide mousse between 8 x 300ml capacity glasses or bowls (about 3/4 cup per glass). Cover and refrigerate 4 hours or until set.
For the mango gel, peel, chop and puree mangoes (you should have 3 cups puree). Pour into a saucepan. Spoon gelatine into a bowl. Add the juice, stirring until well combined. Add gelatine mix to the mango puree with sugar. Stir over medium heat, for 4-5 minutes until mixture just comes to simmer. Strain into a jug, pressing mixture through sieve, discard any lumps in the sieve. Refrigerate 30-60 minutes until cool. Spoon evenly over the mousse (about 100ml per glass). Cover. Refrigerate 4 hours or until set.
Peel and slice remaining mango. Arrange over the mousse. Decorate with chocolate stars. Serve.