Mango Mousse with Tamarind Sauce: Exotic Recipe
Ingredients
- 350 g Mango pulp
- 2 Egg yolks
- 60 g Sugar 40 g for the mousse, 20 g to whip the cream
- 6 cl White wine
- 5 fogli Gelatin
- 35 cl Whipping cream
- 4 Tamarind for the sauce
- 80 g Sugar for the sauce
- 1 tbsp. Cream for the sauce
- alcune foglie Mint for the garnish
Instructions
- Obtain 4 molds of 1 dl each.
- Prepare a puree with the mango pulp.
- Cook egg yolks with 40 g sugar and white wine in a saucepan until boiling point.
- Soften the gelatin in cold water, drain it and add it to the hot cream; add the mango puree as well.
- Whip the cream with the remaining 20 g sugar and mix it into the cream.
- Pour the mixture into the molds and let it solidify in the refrigerator.
- For the sauce, peel the tamarinds and sieve the pulp.
- Cook tamarind pulp with sugar for 3-4 minutes and let cool.
- Unmold the cream by dipping the ramekins in hot water and inverting them onto a plate.
- Serve with tamarind sauce, garnish with cream and mint.
Notes
For an even more exotic variation, you can add a pinch of cardamom or ginger to the mousse for a spicy touch. If you prefer a lighter consistency, replace some of the cream with Greek yogurt. Remember that gelatin needs time to solidify, so it is advisable to prepare this treat at least 4 to 5 hours before serving.