posted by Kia Gardner, July 18 2022
This is a summer favorite here at Freedom HQ! A fabulous take on a classic mousse with a tangy twist! Here’s how to make it!
250g mango pieces (frozen is fine)
25g caster sugar
140g mini mallows
200 ml double cream
100g mango pieces
20g caster sugar
Start with the compote,
Add the mango pieces and sugar to a saucepan and gently simmer until softened and broken down, for a chunky compote simply mash with a fork, for a smooth compote whizz with a stick blender until silky smooth.
Set aside in a bowl in the refrigerator to chill for an hour.
Method for the mousse
Place mango pieces into a pan along with 100ml water and the sugar. Over a medium heat, cook mango until soft enough to mash, about 6 mins. Take off the heat and crush the mango using a fork, until pulpy. Add the mini mallows then stir them into the hot mango compote until they dissolve. Leave to cool thoroughly.
Whip the cream to soft peaks, Fold the cream into the chilled mango mixing well but being careful not to knock out all the air, then spoon alternate layers of mango compote and mouse into pretty glasses and chill for at least 3 hrs, decorate with fresh mint and serve.