By Vijaya Selvaraju, Instagram @vijayaselvaraju
A sign of a great Christmas dinner? Everyone feels so full by the time dessert comes around that no one can even look at the yule log. Let’s hear it for Christmas desserts that give us a little boost of sugar at the end of the meal without weighing us down. In this Mango Mousse recipe, the sweet taste of the mango, combined with the scrumptious Canadian 35% cream whipped up into an airy texture, makes for a great complement to the traditionally richer holiday meals. This easy dessert recipe can be made with inexpensive ingredients you’ll find in your local supermarket. Bonus: if you want to double up on Christmas dessert ideas, this mousse will pair great with some Christmas cookies.
- Prep: 15 minutes
- Refrigeration: 2 hours 15 minutes
- Mango Mousse
- ½ cup (125 ml) boiling water
- 1 package (85 g) powdered orange gelatin
- 1 cup (250 ml) mango pulp
- 2 cups (500 ml) Canadian 35% whipping cream
- 2 cups (500 ml) homemade Canadian whipped cream
- 1 cup (250 ml) fresh diced mango chunks
- Mint sprigs
In a bowl, add boiling water and orange gelatin, and stir to dissolve. Allow to cool to room temperature.
Once cooled down, mix together with mango pulp. Set aside.
Whisk whipping cream until firm peaks form. Pour in mango/gelatin mixture, and fold to combine.
Fill small glasses ¾ way up with mousse mixture. Place in the fridge and chill for 2 hours.
Remove from the fridge and top each glass with homemade sweetened whipped cream, mango chunks, and mint to garnish. Enjoy!