Mango Mousse
Recipe created by Chef Dennis
Am(o)u(s)se your customers this mango season!
Recipe Ingredients
Ingredient
Weight
For Mango Mousse Filling:
| Mango Pulp | 200 g |
| Pillsbury™ Ivory Cream | 500 ml |
| White chocolate ganache | 100 gm |
| Pillsbury™ Premium Egg Free Sponge | 200 g |
| Fresh Mango | 120 g |
| Mango Juice | 100 ml |
Preparation
- Whisk together white chocolate ganache & mango puree.
- Fold in whipped cream and mix properly.
Assembly of Mango Mousse
- Cut thin layers of sponge and soak it with mango juice and place it in a mould.
- Pipe prepared mango mousse cream cake & spread evenly.
- Scatter chopped fresh mangoes and pipe mango mousse cream.
- Finish and level mango mousse, and chill it.
- Remove mango mousse and pipe mango glaze.
- Decorate mango mousse.
