Thermomix mango mousse

AuthorChef
ScoreDifficultyEasy

Mango mousse recipe made with our faithful thermomix, very easy to prepare, natural and delicious dessert that comes to us phenomenally during these hot days.

thermomix mango mousse

El mango mousse with the Thermomix It is one of my favorite desserts, it can be kept in the fridge for several days and I like it so much that my co-workers have asked me to give them the recipe more than a dozen times, and the time has come to share it with everyone, I hope you like it

What is a mousse? In Spanish we could define it as a spongy preparation, they can be sweet or savory, the mango is sweet.

What benefits does mango bring? It helps digestion thanks to its fiber and digestive enzymes that it has, it could help fight cancer because of its powerful naturally occurring antioxidants, vitamin C and the fiber they contain prevent heart disease, naturally control heartburn, strengthen bones, fight Anemia is great for the liver and many others. Of course, it is still a dessert so moderating sugar is the rule 🙂

Rinde8 Servings
Preparation5 minutesTotal5 minutes

Ingredients for making Thermomix mango mousse

350 g peeled and chopped mango
250 g of cream for riding
4 egg whites
150 g of condensed milk
3 flavored jelly sheetsalso called neutral
1 lemon

Preparation of Thermomix mango mousse

1

Hydrate the gelatin sheets by placing them in a bowl of water, making sure they are completely submerged - when they soften and take more size after absorbing the water they will be well hydrated.

2

Squeeze the jelly sheets and extract the lemon juice, pouring it to make sure that nothing damages the delicious texture of the mango mousse. Reserve the juice in a bowl.

3

Put the cream, the thermomix glass should be very cold, it should be put in the fridge an hour before or crush some ice in it to cool and dry it with a napkin later. Cream should always come from the fridge for the same reason, be cold.

Place the butterflies on the blades of the Thermomix and program without time in 4 speed, add the cream and wait for it to be mounted - reserve in the fridge to keep it cold.

4

Remove the butterfly and put the chopped handle in the glass and crush for 60 seconds at 5 speed.

5

Add the condensed milk and mix everything in 4 speed for 30 seconds.

6

We take the gelatin and add it to the lemon juice in a microwave-resistant bowl - we will heat this for 20 seconds in the micro at medium power. Stir until the mixture dissolves and add everything to the glass with the mango cream and condensed milk.

Program 30 seconds at 4 speed to integrate everything.

7

Put the butterfly back on and add the previously assembled cream, which will remain cold - programming 60 seconds at 3 speed.

Our mixture must be homogeneous, we reserve it in another container since we need the Thermomix to mount the egg whites.

8

We wash, clean, drain and dry the glass, put the butterfly and program without time at 2 and 1 / 2 speed - when mounted we stop the thermomix.

9

Integrate both mixtures with circular movements and help of the spatula, if we do it very quickly we run the risk of being lowered.

10

Put in the fridge to cool in the containers we choose, they should be left there for at least 4 hours, they should not only be cold but also set correctly.

Ingredients

350 g peeled and chopped mango
250 g of cream for riding
4 egg whites
150 g of condensed milk
3 flavored jelly sheetsalso called neutral
1 lemon

Instructions

1

Hydrate the gelatin sheets by placing them in a bowl of water, making sure they are completely submerged - when they soften and take more size after absorbing the water they will be well hydrated.

2

Squeeze the jelly sheets and extract the lemon juice, pouring it to make sure that nothing damages the delicious texture of the mango mousse. Reserve the juice in a bowl.

3

Put the cream, the thermomix glass should be very cold, it should be put in the fridge an hour before or crush some ice in it to cool and dry it with a napkin later. Cream should always come from the fridge for the same reason, be cold.

Place the butterflies on the blades of the Thermomix and program without time in 4 speed, add the cream and wait for it to be mounted - reserve in the fridge to keep it cold.

4

Remove the butterfly and put the chopped handle in the glass and crush for 60 seconds at 5 speed.

5

Add the condensed milk and mix everything in 4 speed for 30 seconds.

6

We take the gelatin and add it to the lemon juice in a microwave-resistant bowl - we will heat this for 20 seconds in the micro at medium power. Stir until the mixture dissolves and add everything to the glass with the mango cream and condensed milk.

Program 30 seconds at 4 speed to integrate everything.

7

Put the butterfly back on and add the previously assembled cream, which will remain cold - programming 60 seconds at 3 speed.

Our mixture must be homogeneous, we reserve it in another container since we need the Thermomix to mount the egg whites.

8

We wash, clean, drain and dry the glass, put the butterfly and program without time at 2 and 1 / 2 speed - when mounted we stop the thermomix.

9

Integrate both mixtures with circular movements and help of the spatula, if we do it very quickly we run the risk of being lowered.

10

Put in the fridge to cool in the containers we choose, they should be left there for at least 4 hours, they should not only be cold but also set correctly.

Thermomix mango mousse

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