This is one of the many no bake desserts I’ve been meaning to do for the longest time. What discouraged me to do desserts is the fear of failing. What if it wouldn’t taste so good? What if its too sweet? What if its bland? What if it will not go so well? Well, that all changed when someone very special to me told me that you’ll never know what works and will not work until you’ve tried and failed.
So here’s my first attempt in doing desserts. It didn’t go as well as I wanted to but at least I’ve tried and the next time I’ll be doing this, I definitely know what to do and what not to do. I just want to assure everyone who’s afraid to try cooking or dessert making for the first time is its better that you’ve tried and failed than to never have tried at all. Never stop trying and just keep practicing, and one day you’ll get it right.
Mango Mousse
Recipe
1 teaspoon unflavored gelatin
1 cup mango puree
4 tablespoons of sugar
1/4 cup of water
3/4 cup of whipped cream
1 box of clear unflavored gelatin
mango balls
Procedure
1. Cut open the box of gelatin and pour it in a bowl. Scoop up one (1) teaspoon of the gelatin, place it in another bowl. Set aside the remaining gelatin powder.
2. In the bowl where you’ve placed the one (1) teaspoon of gelatin, add 2 tablespoons of water. Whisk it until you’ve dissolved the gelatin powder then once you’re done set it aside. This will be your gelatin mixture.
3. In a saucepan, heat the mango puree, white sugar and water. Add the gelatin mixture and whisk again to dissolve the gelatin.
4. Strain into a bowl, then cool to room temperature.
5. Once cooled, fold in the whipped cream. This will now be your mango mousse.
6. Prepare the remaining gelatin powder according to the package directions.
To assemble: Mango mousse -> Let it set -> Clear gelatin and mango balls -> Mango mousse -> Whipped cream
7. Let it chill until its completely set then garnish with mango balls.
Serves 5 to 6 persons 🙂
Notes on this recipe
1. It really pays to follow the recipe to the t. In the process I’ve skipped some steps since I was doing this together with our dinner food and the end result wasn’t the way I planned it.
2. In this recipe I substituted mango puree for mango flavoring and it didn’t turn out well. I opted to use mango flavoring vs mango puree simply because the price of mango puree is expensive and one box of it was too much, so definitely lesson learned.
How much did everything cost?
Gelatin Php 54.50
Mango flavoring Php 39.50
Mango Php 40-50 (for 2 pieces)
The home-schooled chef 