“If there is a fruit that brings joy to all, it is the mango.”

Mango being a tropical fruit, we wait for summer to have our fill of it. We start from Alphonse, then we move on to Banganapalli, Sindoora and it goes on and on……….we try out most of the varieties that are in the market. It is truly the ‘King of Fruits.’

From a simple Mango lassi to Amras to a mango milk shake to a cheese cake to a mousse to just cut mango with custard, there are innumerable ways to use this versatile fruit.

Mango chilli mousse is my interpretation to the ordinary mango mousse. I tried to cut the sweetness by adding some chilli flakes and paprika and the result was so soul satisfying.

Let me know in the comments. Do try this recipe out before mangoes go out of season.

This one is for you….

Ingredients:

• Mango pulp -1and1/2 cup (2 mangoes- medium)
• Sugar -3/4 cup
• Water-1 cup
• Gelatin – 2 tbsp dissolved in 4 tbsp of water
• Smoked paprika- 1-2 tsp
• Chilli flakes -1-2 tsp
• Egg whites-3
• Cream -1 cup
• Orange-red colour -1/2 tsp dissolved in a little water
• Mango-1 ( for garnish)

Method:

• In a deep saucepan bring to boil sugar and water.
• Add the mango pulp and stir till thick.
• Add the dissolved gelatin and stir on a low flame till well dissolved. Switch off the flame.
• Strain into a big bowl and keep aside to cool.
• Add smoked paprika and chilly flakes and mix well. TASTE. There should be a hint of chilli.
• Add dissolved colour if necessary.
• Beat egg whites till stiff, add cream and beat again.
• Add the above mixture to the mango mixture.
• Beat well with a hand whisk for 2-3 minutes.
• Pour into a dish and place in the fridge to set.
• Unmould and garnish with cut mango and a few mint leaves.

Chefs tips:

• Any preferred sweet mango will do. I have used 2 medium sized Banganapalli mango for this dessert.
• Depending on the sweetness of the mango, sugar must be added. The amount suggested (3/4 cup) is when the mangoes used are sweet. You can go upto 1 cup of sugar.
• To cut the sweetness of the mango mixture if too sweet, you can add 1-2 tbsp of lime juice along with the smoked paprika and chilli flakes. Add a tbsp of lime juice at a time. Always taste.
• In case the mango pulp loses colour while cooking, you can add a pinch of colour.
• I have used Amul cream.
• In case a drop of egg yolk falls into the egg white , remove with an eggshell not a spoon.
• Since the mango mixture has been strained after cooking, DO NOT strain the mixture before pouring it into a bowl to set.
• This serves 8-10 adults.

“A basket of ripe mangoes is a basket of happiness.”

Till my next post,

Cheers,

Rose