Yellow Mango Mousse

Most people are familiar with mangoes, but do you know about yellow mangoes (bottom left in the photo)?  You might also see them called Manila, champagne, young, baby, honey, Ataulfo, or Adolfo mangoes.  

In the photo, you can see the yellow mango is shaped differently than more common varieties.  I prefer yellow mangoes for their delicately sweet flavor and "stringless" texture.  Another great feature - they have one of the thinnest seeds among all mango varieties so you get more mango for your money.  These tasty fruits are in season from March through September.

This mousse can be made up to 24 hours in advance and requires no cooking so it's a cinch to put together.  I hope you'll give it a try.

Items used to make this recipe:

(affiliate links)

• mixing bowls https://amzn.to/2WFn1M3

• silicone spoonula https://amzn.to/2LdeQRJ

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Yellow Mango Mousse

Serves 6

Printable Recipe

Ingredients

• 2 ripe yellow mangoes, peeled and chopped

• 1 cup heavy cream, whipped

• 2 egg whites, whipped

Directions

1. In a food processor or blender, puree mangoes until smooth; pour into a medium mixing bowl.  

2. Carefully fold in whipped heavy cream; repeat with whipped egg whites.  

3. Divide mousse evenly among 6 dessert dishes and chill.

Lemon Posset

Today I'm sharing one of the easiest desserts in my arsenal.  It's called Lemon Posset (sounds like faucet) - a creamy British treat that's relatively unknown here in the US, despite the fact that it's one of the world's easiest desserts to make.  I should mention that it tastes utterly amazing - like a combination of lemon curd and clotted cream.  Do I have your attention yet?  I thought so - let's make some lemon love.

Lemon Posset

makes 4 servings

Printable Recipe

Ingredients

• 2 cups (480g) heavy cream

• 2/3 cup (133g) granulated sugar

• juice of 2 lemons (75ml)

• garnish: fresh berries, lemon zest, whipped cream, ginger snaps, etc

Directions

1. In a heavy-bottomed 2 or 3-quart saucepan, boil the cream and sugar together for 5 minutes; stirring occasionally to make sure sugar dissolves.

2. Remove from heat and stir in fresh lemon juice.

3. Use a sieve to strain the mixture into a glass measuring cup with a pour spout and allow to cool for a few minutes.

4. Carefully pour mixture into 4-ounce dessert dishes; chill for at least 2 hours.

5. Garnish just before serving.

Note

• a friend of mine tried to make this using unpasteurized cream and it didn't turn out so better stick with pasteurized cream.

Mmmm.  I hope you'll give this fantastic dessert a try.  Enjoy!