Mango mousse

Mango mousse


1 person made this

About this recipe: The sweet flavours of mango and honey balance the citrus tang of this fluffy mousse.

Brenda Houghton

Serves: 6 

  • 1 kg (2 lb 4 oz) fully ripe mangoes
  • 100 ml (3½ fl oz) sweet white wine or water
  • 1 tablespoon clear honey
  • Grated zest and juice of ½ lemon
  • Juice of 1 large orange
  • 1 teaspoon orange flower water, optional
  • 2 egg whites
  • 2 tablespoons caster sugar

Prep:2hr10min  ›  Cook:10min  ›  Ready in:2hr20min 

  1. Peel the mangoes, cut the flesh from the stones and purée it in a food processor or with a hand-held mixer.
  2. Put the wine or water, honey, lemon zest and juice, orange juice and orange flower water, if using, in a saucepan and bring them to the boil. Boil hard until the liquid has reduced to about 3 tablespoons. Allow the mixture to cool slightly, then stir it into the mango purée.
  3. Whisk the egg whites until they form soft peaks, then gradually whisk in the sugar until they are shiny and stiff. Fold the egg whites into the mango mixture. Spoon into individual glasses or one large serving bowl and chill for 2 hours, or until set.


No fat

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