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Mango Mousse

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Mangoes are definitely the best part about summers. I love baking with seasonal produce and summer means baking with mangoes! Mango mousse is an easy 3-ingredient dessert that you can whip up in a jiffy. I top the mousse with a fluffy meringue that takes the simple dessert to the next level!

 

Time taken: 30 minutes + freezing time                 Serves: 3

PRODUCTS FEATURED:

KitchenAid 7 Speed Hand Mixer

KitchenAid Stand Mixer

 

INGREDIENTS: For the mango mousse

– Mangoes (diced): 1 cup

– Heavy cream: 1/2 cup

– Honey: 2 tablespoons

 

INGREDIENTS: For the meringue

– Egg whites: 2 nos.

– Castor sugar: 1/2 cup

 

METHOD:

– Dice a couple of fresh mangoes.

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– Using the KitchenAid 7 Speed Hand Mixer, beat diced mangoes until it starts to look like mango pulp

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– In a different bowl, using the KitchenAid 7 Speed Hand Mixer to beat cream until soft peaks form.

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– Using a spatula, carefully fold in the cream into mango pulp. pipe into serving glasses.

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– Refrigerate for 30 minutes.

– To make the meringue, beat egg whites in KitchenAid Stand Mixer at high speed. Beat until stiff peaks

form.

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– Slowly add sugar, one tablespoon at a time until the mixture doubles in volume.

– Pipe the meringue on mango mousse and toast using a kitchen torch.

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