Recipe by Sarah Phillips and Kelly Hong; Food styling and photos by Kelly Hong © 2011 Sarah Phillips CraftyBaking.com
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3 large ripe mangoes, cubed; makes 2 cups mango puree
4 teaspoons unflavored gelatin
1/4 cup plus 2 teaspoons fresh orange juice
2 teaspoons lemon juice
2 cups heavy cream
1/2 cup sugar
How to Cube a Mango
Prepare the mango puree:
1. Place mango cubes in a food processor, fitted with a steel blade, and puree until smooth.
2. Measure out 2 cups of mango puree for use in the recipe, set excess, if any, aside for another use or freeze.
Set the 2 cups mango puree aside.
Press a piece of plastic wrap on the surface of the mango puree and refrigerate for a day or two. The puree can be frozen in an airtight container for a month or more.
Let warm to room temperature and stir before using.
Prepare the gelatin:
1. Sprinkle the gelatin in a small bowl.
2. Combine orange juice and lemon juice in a small microwaveable bowl.
3. Evenly sprinkle the gelatin over it.
4. Set juice/gelatin aside for a few minutes to soften the gelatin.
Add the gelatin to the mango puree:
1. Place the softened juice/gelatin mixture in the microwave for 30 seconds on high. Remove, and stir.
NOTE: If the gelatin is not fully melted, microwave for another ten seconds, then stir.
2. Add melted gelatin to the room temperature mango puree. Stir thoroughly to combine.
3. Set mango puree / gelatin mixture aside while you whip the heavy cream.
Prepare the whipped cream:
1. In a stand mixer fitted with the whisk attachment, add the heavy cream. Start beating at medium high speed.
Immediately add the sugar, at the side of the bowl.
2. Whip until soft peaks form, then stop.
Finish the mango mousse:
1. Add mango puree mixture to the whipped cream.
2. With a large rubber spatula, fold to combine.
3. Cover bowl with plastic, and refrigerate for about 30 minutes.
The mango mousse will keep refrigerated for a couple of days. If it deflates slightly, refresh by hand with a large balloon whisk, not with
a stand mixer. It does not freeze well.