Mango Mousse with Passionfruit

Mango Mousse with Passionfruit

Mango mousse with passionfruit is pure summer, and super easy to prepare. Fresh mango, or frozen if not in season, mixed with rich coconut cream and then soft whipped cream folded through is about as simple as it gets.

Served with cubes of mango and fresh passionfruit pulp it’s a dessert that is worthy of serving for the holiday season.

Each year we look forward to the mango season which for us here in Australia is between September through to April. Our favourite mango variety is the Kensington Pride, or Bowen mango. These mangoes have an outstanding flavour, texture and colour and no stringy ‘bits’.

Their rich juicy flesh has a sweet tangy flavour and marries perfectly with fresh passionfruit.

ingredients to make Mango Mousse with Passionfruit on a concrete table

Summer and Mangoes

Summer and mangoes go hand in hand. We love our mangoes and can’t wait to tuck into them. During our childhood our parents would drive by vans on the side of the road selling trays of mangoes and Mum and Dad would pull in to buy a tray of golden, pink blushed mangoes for us to devour.

In our younger days we would actually sit in the bath without our tops on to eat the  mangoes. Mum was obviously onto the juicy mango juice dripping down on to our tops and creating  a stain problem with the laundry! Parental forward thinking.  LOL, but clever!

Fresh or Frozen Mango? – Both Work

We have to say that we have made this mousse with both fresh and frozen mango. We were very impressed with the frozen mango, bought at the supermarket and already cubed. It thaws beautifully and stays nice and firm once thawed for garnishing.

The brand we bought came from Peru and we can thoroughly recommend it for both flavour and colour. It was Woolworths branded Frozen Fresh Mango and it was great in both flavour,  and colour.  Not to mention extremely economical and a brilliant time saver in making this delicious mousse!

Mangoes grow just north of us and their arrival at the markets truly heralds summer.

coconut cream and gelatine mixture ready to mix to make Mango Mousse with Passionfruit
don’t leave the coconut cream and the sugar with gelatine mixture sitting, mix them together immediately!

Leaf gelatine

If you’ve never used leaf gelatine before it’s easy to use. Leaf gelatine comes in different strengths depending on what you are making. There are different ‘bloom’ strengths being titanium, bronze, silver, gold and platinum.

This mango mousse with passionfruit recipe uses gold strength. This leaf strength is perfect for setting the mousse resulting in a soft, creamy mousse.

You need to soak the gelatine leaves in fridge cold water, or add a few cubes of ice to tap water. Pop the leaves into the water one by one and leave them for 5-6 minutes to soften.

Once they’re soft gently squeeze the leaves and add them to the warm sugar syrup and mix until the gelatine is incorporated.  

Watch How To Make Mango Mousse With Passionfruit

 

 

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click on the link for the recipe…..Coconut and Kaffir Lime Panna Cotta with Papaya and Passionfruit

Salted Caramel Panna Cotta with Praline

click on the link for the recipe…..Easy Salted Caramel Panna Cotta with Praline

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click on the link for the recipe…..Easy Pavlova Strawberry and Almond Roll

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We would love to hear from you in the comments below when you make this sublime mango mousse with passionfruit.

 

 

 

Yield: 4 serves

Mango Mousse with Passionfruit

Prep Time: 20 minutes
Cook Time: 2 minutes
Additional Time: 4 hours
Total Time: 4 hours 22 minutes

This sublime mousse is velvety, creamy and super easy to make.

Ingredients

  • 50 ml (1 3/4 fluid ounces) water
  • 100g (3 1/2 ounces) caster sugar
  • 3 1/2 leaves gold strength gelatine leaves or 1 1/2 leaves of titanium strength gelatine
  • 100ml (3 1/2 fluid ounces) coconut cream
  • 200ml (7 fluid ounces) mango puree
  • 200ml (7 fluid ounce) cream
  • extra mango and passionfruit pulp to serve

Instructions

  1. bring water and sugar to the boil and stir to dissolve sugar then remove from heat and set aside
  2. soak gelatine leaves in fridge cold water (or add a few ice cubes to the water) until soft (around 5 minutes) - see gelatine notes above, especially if you've never used sheet gelatine before
  3. gently squeeze the gelatine leaves and add to the warm sugar syrup and stir until dissolved
  4. pour the coconut cream in a medium bowl and add the sugar syrup and gelatine mix and stir till combined
  5. add mango puree and mix together
  6. whip the cream till soft peak stage and gently fold through the mixture until combined
  7. pour into serving dishes (we poured the mixture into a jug and then poured into our serving glasses so as not to get any mixture on the sides of the glass)
  8. cover each container with plastic wrap and refrigerate for 4 hours, or overnight
  9. remover containers from the refrigerator just before serving
  10. decorate the top with mango cubes and passionfruit pulp
  11. serve and enjoy!

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 80Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 8mgSodium 3mgCarbohydrates 14gFiber 1gSugar 13gProtein 1g

Nutritional information provided here is only intended as a guide.

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