Mango Mousse Pastry Cups

Name: Mango Mousse Pastry Cups
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6 servings
Cuisine: Fusion
Ingredients: 2 tsp unflavored gelatin powder; 2 tbsp cold water (to bloom gelatin); 1 1/2 cup ripe mango puree; 2 tbsp granulated sugar; 1 tbsp fresh lemon juice; 4 oz white chocolate, chopped; 1 1/2 cup heavy cream, whipped; 1/2 cup ripe mango (for garnish), diced

Fresh mango puree folded into a light white chocolate mousse and layered with more mango on top, a simplified cup version of the domed mango pastry dessert bakers keep recreating online.

40 minMediumServes 6260 cal/serving

FusionDessertStovetopStandard

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

Ingredients

2 tsp unflavored gelatin powder
2 tbsp cold water (to bloom gelatin)
1 1/2 cup ripe mango puree
2 tbsp granulated sugar
1 tbsp fresh lemon juice
4 oz white chocolate, chopped
1 1/2 cup heavy cream, whipped
1/2 cup ripe mango (for garnish), diced

Instructions

1

In a small bowl, sprinkle 2 tsp unflavored gelatin powder over 2 tbsp cold water (to bloom gelatin) and let it sit for 5 minutes to bloom.
2

In a small saucepan over low heat, warm half of 1 1/2 cup ripe mango puree with 2 tbsp granulated sugar and 1 tbsp fresh lemon juice, stirring until the sugar dissolves, about 3 minutes, then stir in the bloomed gelatin until fully melted.
3

Put 4 oz chopped white chocolate in a heatproof bowl and pour the warm mango mixture over it, letting it sit for 1 minute, then whisk until smooth and glossy.
4

Whisk in the remaining ripe mango puree and let the mixture cool to room temperature.
5

In a separate bowl, whip 1 1/2 cup heavy cream to soft peaks, then fold it into the cooled mango mixture in two additions until no streaks remain.
6

Divide the mousse among small cups or jars and refrigerate for at least 4 hours, until set.
7

Top each cup with 1/2 cup diced ripe mango (for garnish) just before serving.

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Keep this recipe

Prints the ingredients and method only.

Questions

How much time should I plan for Mango Mousse Pastry Cups?

As written, 40 minutes: 30 of prep and 10 of cooking. The longest single stretch is the hands-off wait in step 6, 4 hours. That wait sits outside the stated prep and cook times, so plan around it.

What can I use instead of gelatin in Mango Mousse Pastry Cups?

The entry for Mango Mousse Pastry Cups calls for 2 tsp unflavored gelatin powder. In its place: Agar powder sets at about a third of the volume and gives a firmer, less wobbly set. Boil it briefly to activate it.

Can I make Mango Mousse Pastry Cups dairy-free?

Yes. The dairy in Mango Mousse Pastry Cups is 1 1/2 cup heavy cream, whipped. Swap the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

How many calories are in Mango Mousse Pastry Cups?

One serving (the recipe makes 6) is about 260 calories, with 4 g protein, 28 g carbohydrate and 14 g fat, plus 1 g fiber and 40 mg sodium.

Can I make Mango Mousse Pastry Cups ahead?

Yes, it takes well to being made ahead. Keep Mango Mousse Pastry Cups covered in the refrigerator and eat it within three days. Chilled and set desserts lose their texture in the freezer.

Serve it with

Cook this free in the app

Textual Chef is 4,544 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.