Monday, July 11, 2016

Nuno's Mango Mousse

Nuno's mango mousse
(photo courtesy of Nuno, 2016)
I met Nuno through my husband. Over the years I have kept in touch with him through Facebook. Nuno is Portuguese born and emigrated to the United States for work with his family. A few years ago he made his famous delicious mango mousse for my husband's birthday and it was a huge hit at the party. To this day my friend Thuy continues to rave about this dessert! I am thrilled and honored that Nuno agreed to be my guest blogger. He is multi-talented...here is just a short list and not in any particular order--a caring parent to his children, a avid rock climber, a fabulous cook, a great programmer according to my husband, a great photographer and more recently a scuba diver harvesting his own scallops/lobsters/crabs. He is also very kind and generous. Thank you Nuno for sharing with us your recipe, mousse story, and beautiful photos! 

You may have noticed that there is no serving suggestion for this post. There is a good explanation. People who eat this generally do not eat one serving. Make this and you will understand what I am talking about! And I am deeply sorry for any readers out there who are on a food restriction.

Nuno's Mango Mousse

This mango mousse is inspired in the traditional Cantonese mango pudding (芒果布丁) that's often served with dim-sum. Many years ago I had the opportunity to travel through southern Asia, including several visits to Hong-Kong, Macau, and Guangzhou, and of all the foods I tried there my favorite is still dim-sum. I love dim-sum for its unmatched variety, its delicate flavors and smells, its element of surprise as the steaming bamboo baskets are opened, and for the whole ambiance that surrounds a good dim-sum meal, as the carts get paraded around the tables. This recipe is an easy, quick way to bring a little bit of those memories back into our home. The result is a smooth, thick, velvety mousse that feels very light, despite packing some serious calories -- it's perfect as a summer dessert.

The only critical element of this recipe is using very ripe, sweet mangoes. The Alphonso variety (https://en.wikipedia.org/wiki/Alphonso_(mango) ) -- yellow, smaller mangoes -- is preferable to the more common, larger, dark green and red variety. Regarding the gelatin, mango-flavored is ideal (there is mango-flavored Jell-O brand gelatin but it may be hard to find) but it may easily be substituted for orange-flavored (or even unflavored) gelatin.


main ingredients for Nuno's mango mousse
(photo courtesy of Nuno, 2016)
photo courtesy of Nuno, 2016
photo courtesy of Nuno, 2016
Nuno's Mango Mousse

Ingredients:

4 ripe mangoes (preferably Alphonso variety)
1 pint of heavy whipping cream
1 can of sweetened condensed milk
1 box of gelatin (preferably mango-flavored, can substitute for orange-flavored)
Water to prepare the gelatin

Method:

1) Peel the mangoes and remove the pits; dice 2 of the mangoes into small 1/4 inch cubes, and set aside; cut the other 2 mangoes into chunks.
2) Puree the mango chunks in a blender until liquid and there are no visible fibers.
3) In a large bowl, prepare the gelatin as per the instructions on the box (usually: mix the gelatin powder with 1 cup of boiling water, whisking until fully dissolved; add 1 cup of cold water).
4) Before the gelatin starts to set, mix in 1 can of sweetened condensed milk, whisking continuously; mix in 1 pint of heavy whipping cream, whisking until fully blended, and the mixture is uniform in
color and texture.
5) Add the mango cubes to the bowl (you may save some cubes to add on top of the mousse when serving), and stir them in until mixed thoroughly.
6) Cover the bowl and chill in the fridge for at least 6 hours.

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