Mango Mousse


Serves 10 serving
1.5 cups Mango puree (from fresh mangoes or can of alphonso mango available at Indian grocery stores).
2 tablespoons Sugar
11/4 cups Heavy cream
1 teaspoon Vanilla Extract
2 Large eggs
a splash of rum, optional
1 or 2 pods of cardamom  in the form of powder
1/4 cup Pistachio or any nuts of your choice..
Some slices of mango for garnishing
1. Take heavy whipping cream, vanilla and sugar and whip it with the help of a hand beater or a kitchen aid
mixer with whipping hook. Whip it for about 2 to 3 minutes continuously and add in the rum.
2. In another bowl take mango puree and cardamom powder and mix it well and add it to the whipped
cream. If you are using star anise , I would suggest you let it infuse in warm honey and then add the honey
to the cream.
3. Separate the eggs, add the yolks to the cream mixture. And, on the other side another bowl, add the
whites along with salt and whisk well until stiff. Now, take the whipped cream and fold the whites through
the cream gently.
4. Once everything comes together, simply divide the mousse in 8 different bowls. Garnish them with roasted
(coarsely grind) nuts and a mango slice. You can freeze it for sometime if you are not planning on serving it




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