Pullman Bangkok King Power - Luxury hotel - Mango Mousse

Prepare a light and creamy dessert in just a few easy steps with our Mango Mousse with Mandarin Cream Tart recipe, one of the most popular desserts at The Junction At Pullman. It is also a great way to enjoy the fresh produce of the season.

Ingredients

• Mango Puree 1,000 g
• Gelatine 12 pcs
• Egg Whites 250 g
• Sugar 300 g
• Cream 1,000 g

Method

• Boil mango puree 5 minutes.
• Soak gelatin in cold water 5 minutes and add in mango puree.
• Cold down mango puree to 32 °C.
• Whip egg whitesand sugar into meringue and add in the mango puree mixture.
• Whip the cream until stiff peaks hold, and fold gently into the mango puree mixture.
• Layer in a dish and refrigerate overnight.