Every time I used to visit Koko Black I would buy at least five of these Mango & Vanilla chocolates in addition to several of the Passion flavour (I have also baked a cake inspired by this chocolate with recipe here!) I have used here Alphonso mangoes. Many compliments chef! Grind them without adding water, Add heavy cream in a wide bowl and whisk well till you see soft white peaks, In a serving glass add 3/4th quanity of mousse, Top with  few tablespoons of mango purée according to your taste. My life revolves around my food thoughts. I’m a newbie to your site and to the world of food blogging. Renew or cancel at any time. Whereas in pudding cooking is involved with milk and sugar base. In a medium bowl over hot water, beat the egg yolks and the 1/3 cup sugar together until foamy. Put each chocolate in a squeeze bottle. , Dear Sumith, Cover and chill in the refrigerator. Love mango desserts anytime.Well done ! Stir a large spoonful of whipped cream into the mixture, then gently fold in the rest of the whipped cream. Bring the mixture to a boil, and continue to boil for 4 to 5 minutes, or until the mixture has reached the soft ball stage. An amazing treat for all ages. When ready, unpin the strips and gently peel away the plastic, leaving the chocolate coils. Fresh fruit and featherweight mousse create beautiful little cakes circled with a band of mango petals. Stir in the gelatin mixture and whisk gently until completely dissolved. You will need a styrofoam block about 15 inches square, push pins, and eight 9-by-2-inch heavy flexible plastic strips. All rights reserved. And thanking you. This will make sure the gelatine is dissolved completely. I’d appreciate it if you could rate and leave a review below the bottom of this post in the comments column, as it helps others to know the recipe better. 1 egg; 100ml thickened cream; 1 tsp vanilla; 1/2 lemon; Caramel Biscuit base: 1 pack caramel flavoured biscuits (can use other flavours, e.g. Image is also very beautiful, thank you for sharing. Mango mousse is super and tasty dessert with just three ingredients. In old French, mousse means “froth”. Mango mousse can be kept frozen upto 2 months. It takes 10 to 12 minutes to get the right consistency. It takes 10 to 12 minutes to get the right consistency. It golden or orange colour melts in our mouth. Regrind and resift particles that do not go through the sifter. I have used Alphonso mangoes here in this quick and easy mango mousse recipe. In a large bowl, beat the egg whites until foamy. Freeze for another half an hour. Stir a large spoonful of the meringue into the mixture, then gently fold the meringue into the lightened mixture. Remove the molds from the refrigerator and cover the top of each with the jelly glaze. Learn how your comment data is processed. You have great camera skills and the props that you choose are absolutely brilliant. In a blender or food processor, grind the nuts and confectioners’ sugar to a fine powder. If you are using it, place the gelatine leaves into a small pan and cover with cold water. This dessert, especially presenting in a glass is pure bliss. Its where our actions speak much louder than words, more vividly than pictures. Mango is the fruit which most of Indians like. Mango mousse can be topped up with your favourite dry fruits. In the bowl of an electric mixer, beat the egg whites to firm peaks. Stir a large spoonful of the mango mixture into the egg mixture, blending well. Stir to blend. Gluten-Free Peanut Butter Buttermilk Cakes, Gluten-Free Roasted Garlic and Herb Gravy. Add a bit more mousse into the dome if needed, lastly, place a disc of the caramel biscuit onto each of the domes, sitting the biscuit base on top of the mousse, set aside in the freeze for at least 3 hours, preferably overnight to harden, un-mould each of the mousse domes and place back in the freezer, place mango and sugar over medium heat until the mixture thickens, remove from heat and add the bloomed gelatin, while still hot, pour over white chocolate and stir to melt and incorporate the chocolate, when the glaze cools to 35 degrees, pour over the mango mousse domes, crumble the off-cuts from the caramel cookie base and coat around the base of each of the cakes.