Mango Cream Cheese Mousse Recipe
Mango cream cheese mousse is an ultra easy dessert. It doesn't require any cooking and can be prepared one day ahead so you can relax the day you're hosting your dinner party. The other cool thing about it is that the dessert is gluten free, making it a perfect option if one of your guests has a gluten allergy.
I flavored cream cheese with Alphonso mango pulp and added the same stabilizers I typically use in place of eggs (xanthan gum and lecithin). I also folded in some whipped cream so the mousse is light and airy. The interplay of the tanginess of the cream cheese with the sweetness of the mango is really incredible, and far more complex in flavor than I expected. The only negative about this recipe is that it’s so easy to make that I’m worried that we’ll be indulging in it more than we should (I served it in 3-ounce dessert cups). We’ll just have to spend more time exercizing!
Yields: 14 mini-cups3 cups cream cheese, softened at room temperature
1-½ cups mango pulp (see tips)
2-¼ cups superfine sugar (or granulated sugar)
1 cup heavy cream, cold
1 cup half and half
1/8 teaspoon salt
1 teaspoon pure vanilla extract
½ teaspoon xanthan gum
½ teaspoon liquid lecithin
1 teaspoon orange oil (or any citrus oil or olive oil)
Whisk the cream cheese to soften it. Add 1-¼ cups superfine sugar, 1 cup of mango pulp, salt and vanilla extract.
In a small bowl, combine ½ teaspoon xanthan gum, ½ teaspoon lecithin and 1 teaspoon oil. Add the mixture to the half and half. Stir well. Allow to rest for 5 minutes so the mixture will thicken.
Always make sure the beater blades and bowl are completely clean prior to whipping cream for optimum results. The whipping cream should be whipped cold. Whisk the heavy cream for about 2 minutes at a low speed. Add 1 cup superfine sugar, increase the speed of your mixer and keep beating for another 2-3 minutes until it forms soft peaks. Don't over-beat or the texture will become grainy.
Using a silicone spatula, combine the cream cheese and half and half. Stir well. Add 1/3 of the whipped cream to the mixture to soften it. Add the rest of the whipped cream and gently fold it in. Transfer the mousse to a pastry bag fitted with a round tip.
I used 3-ounce dessert cups.
Drizzle about 1 teaspoon of mango pulp into each side of the cups; there will be a marbling mango design once the cups are covered with mousse. Pipe or spoon the filling into the cups. Drizzle about ½ teaspoon of mango pulp on top and level the filling with a spatula. Wrap each cup and chill in the refrigerator for at least 2-3 hours.
I used orange oil that I bought at Andronico's. If you don't have any, you could use any citrus oil or olive oil.
I prefer using superfine sugar. It's fine-grained and dissolves much more quickly than regular granulated sugar.
Xanthan gum is a fine powder used as a binder and emulsifier. If you look at the list of ingredients for salad dressings and ice cream at the supermarket, you'll find that they contain xanthan gum. I use it for texture and as an egg white substitute. You can find it online or in any specialty food store such as Whole Foods.
I prefer using canned mango pulp because the mangoes are picked at the peak of ripeness, which guarantees a consistent result. I buy it at the Indian store but you can also get it online. I prefer the Alphonso mango variety, which is brighter in color.
You can also use a fresh ripe mango if you don't have canned mango pulp. You might check the level of sweetness though.
A pinch of salt brings out the flavor of the dessert and enhances its sweetness.
You can create your own twist to the mousse by mixing any fruit purée. Let your imagination run wild! Check out my eggfree banana mousse.Published By: on May 21, 2010.