Recipe39-Tropical Mango Mousse

Tropical Mango Mousse

Ingredient

Mousse

g
Mango Puree175
Passion Fruit Puree50
Sugar100
Fish Gelatine Powder5
Ice water25
ACE 200350

Filling

Fresh Mango
Mango Puree

Process

  1. Put Mango Puree, Passion Fruit Puree and Sugar in a pan, bring it to boil. Stir frequently.
  2. Once Boiled, add soaked Gelatine, stir and make sure fully melted.
  3. Pour boiled mixture into a bowl, place on top of a bowl of ice water, cool until 40°C.
  4. Whip ACE 200 until soft peak.
  5. Fold in whipping cream (ACE 200) into mixture.

Process

  1. Cut Fresh Mango into half, dice mango and place in a bowl.
  2. Add Mango Puree, stir. Place in fridge to chill.

Assemble

  1. Place suitable amount of Filling in a glass dessert cup. Pipe mousse in, add a layer of filling and pipe more mousse on top.
  2. Use a spoon to make the top flat. Put in freezer to chill for 30min (2hrs for chiller).
  3. Place decorative whipping cream (ACE 200), decorative chocolate and mint leave on top.

Products Used for This Recipe

ACE 200
ACE 200

Cost-effective dairy compound whipping cream suitable for simple confectionaries and bakery applications.

  • Packing: 1000g*12
  • Storage: 3℃ – 7℃
  • Shelf Life: 270days

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