How to make Mango White Chocolate Mousse at home

By Medha ChawlaMango season is here and we’re sure a lot of you are relishing the delicious fruit in the form of wholesome slices, shakes and even lassi. But how about making a mango-infused dessert at home and igniting your tastebuds with a delicacy that’ll make you jump with joy? We are talking about the Mango White Chocolate Mousse recipe. The mere combination of white chocolate and mangoes is worth drooling over, and when you put in that extra culinary effort and prepare a mousse, the result is heavenly.

Crafted by Murugan Sailappan, Executive Pastry Chef at Hilton Maldives Amingiri Resort and Spa, this recipe boasts of a symphony of flavours that will leave you wanting for more! The recipe is divided into three parts – the first step is all about preparing the mango comfit and the second step involves the preparation of white chocolate mousse. The third step is to make the glaze. Lastly, you assemble it all. Here’s a step-by-step guide on how to make Mango White Chocolate Mousse at home:

Ingredients for mango confit:

2 cups mango puree

2 whole mangoes cut into cubes

Half cup glucose powder

Half cup sugar

1 tablespoon pectin NH

1 teaspoon lemon juice

Preparation:

The first step is to heat the mango puree and sugar. Once the mixture boils, add pectin. Switch off the flame and add mango cubes and lemon juice. Now, prepare the white chocolate mousse.

Ingredients for white chocolate mousse:

4 cups cream

3 vanilla pods

Gelatin leaf

1 cup white chocolate

Preparation:

Heat the cream and add the vanilla pods to infuse for 30 minutes. Soak the gelatin in cold water. Now, strain out the vanilla pods and heat again until lukewarm. Add gelatin to the mixture along with melted white chocolate.

Ingredients for the glaze:

2 cups white chocolate

1 cup milk

1 cup mango puree

1 gelatin leaf

Preparation:

Soak the gelatin in cold water, heat all ingredients and then switch off the flame. Add the gelatin, and then let it cool down. The glaze is ready!

Here comes the final part – assembling. Mix the white chocolate mousse and mango confit. Place in a mold and keep in the freezer for 4 hours. When ready, pour the mango glaze on the mousse and arrange on a plate as desired.

Relish!