Mango Ginger Mousse – a delicious recipe with eggs, sugar, gelatin, saffron thread, mango puree, candied ginger. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Soak the gelatin and saffron in 2-3 tablespoon of warm water for 10 minutes.
2
Mix the egg yolks, sugar, gelatin and saffron with 2 tablespoon of water in a bowl and place it over a double boiler and whisk continuously to make a thick custard.
3
When the mixture coats the back of a spoon it is ready remove from stove.
4
Cool slightly and fold in the mango puree and the candied ginger.
5
Beat the egg whites in a clean dry bowl till soft peaks form and set aside.
6
Whip the cream and fold into the mango mixture.
7
Gently fold in egg whites carefully.
8
Pipe it into pretty Champange glasses, mini tart crust or mini chocolate shell using a large 5 star nozzle.
9
Garnish with mint or flowers.Serve chilled.
304
kcal
Calories
18
g
Fat
26
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 3 eggs, separated, 4 tablespoons sugar, 1/2 teaspoon gelatin, 1 pinch saffron thread, and more.
Yes, Mango Ginger Mousse falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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