Mango Mousse Recipe

Bloom gelatin in 1 tablespoon of water. Heat the remaining water in the microwave on High in 5-second intervals until it is hot or almost boiling. Add to the bloomed gelatin and stir until gelatin is fully dissolved. Set aside. 

Add gelatin and puree into a blender, and mix on high speed until fully blended. (Taste and see if it needs to be sweetened and add to taste. Blend again.)

In the bowl of a stand mixer, add heavy cream, and whip on High until stiff peaks form while gradually adding the sugar. Lower speed to Low. Slowly add puree mixture into the whipped cream, folding it into the cream until completely mixed and uniform in color.

Pour or spoon into cups and refrigerate to set. Garnish with ripe mango cubes.

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