This mango mousse is the easiest and most delicious tropical dessert of the summer. Without gelatin or cooking, it is prepared in 20 minutes by crushing ripe mango with condensed milk and the acidity of the lime, then incorporating the semi-whipped cream that gives it its airy and creamy texture.
Mediterranean
Mango mousse with condensed milk and lime
Tropical fresh mango mousse with condensed milk, lime and semi-whipped cream. Light dessert, without gelatin and with intense mango flavor.
- Spain
- Dessert
- Light
- easy
20 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 260 kcal
- Protein 4 g
- Fiber 1.5 g
- Carbohydrates 32 g
- Fat 13 g
- Sodium 60 mg
Story behind the dish
Preparation
Mango mousse with condensed milk and lime is a preparation from Spain with easy difficulty. Reserve about 20 minutes in total (20 for mise en place and preparation, 0 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 3 very ripe mangoes (about 600 g of pulp).
- Have ready: 150 g of condensed milk (or condensed coconut).
- Have ready: Juice and zest of 2 limes.
- Have ready: 250 ml of whipping cream.
- Have ready: Fresh mint and mango to decorate.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Blend the mango pulp with the condensed milk and lime juice...
Blend the mango pulp with the condensed milk and lime juice until very smooth. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Add the lime zest
Add the lime zest. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Semi-whip the cream until soft peaks
Semi-whip the cream until soft peaks. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Add the cream to the mango puree with gentle surrounding movements.
Add the cream to the mango puree with gentle surrounding movements. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Distribute in glasses or cups
Distribute in glasses or cups. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Refrigerate for at least 2 hours
Refrigerate for at least 2 hours. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Decorate with diced mango and fresh mint
Decorate with diced mango and fresh mint. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Add the citrus at the end to preserve freshness and prevent it from bittering hot dishes.
- Let cool completely before cutting or unmolding; the structure settles with rest.
Community
Kitchen conversations
Share how it turned out, ask questions, or reply to other cooks.
Be the first to share your experience with this recipe.