Prepare light and creamy dessert in just a few easy steps with our Mango Mousse with Mandarin Cream Tart recipe, one of the most popular desserts at The Junction At Pullman. It is also a great way to enjoy the fresh produce of the season.
Mango Puree 1,000 g
Gelatine 12 pcs
Egg Whites 250 g
Sugar 300 g
Cream 1,000 g
Boil mango puree 5 minutes.
Soak gelatin in cold water 5 minutes and add in mango puree.
Cold down mango puree to 32 °C.
Whip egg whitesand sugar into meringue and add in the mango puree mixture.
Whip the cream until stiff peaks hold, and fold gently into the mango puree mixture.
Layer in a dish and refrigerate overnight.