1/2 mango, peeled, stone removed and chopped
120 ml (4 fl oz) double cream
2 tbsp icing sugar
fresh sprig of mint, to garnish
120 ml (4 fl oz) double cream
2 tbsp icing sugar
fresh sprig of mint, to garnish
method
1. Place the cream and sugar into a large bowl and whisk together to form soft peaks.
2. Meanwhile, place the mango into a mini food processor and blend together to form a smooth purée.
3. Reserve a few spoonfuls of purée to garnish, then gently fold the rest into the cream to create a marbled effect.
4. Spoon the mousse into serving bowls or glasses.
5. Spoon the remaining purée on top and then garnish with the mint to serve.
2. Meanwhile, place the mango into a mini food processor and blend together to form a smooth purée.
3. Reserve a few spoonfuls of purée to garnish, then gently fold the rest into the cream to create a marbled effect.
4. Spoon the mousse into serving bowls or glasses.
5. Spoon the remaining purée on top and then garnish with the mint to serve.
serving amount
serves 2
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
