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

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.

Questions

Can I make Mango Mousse Pastry Cups dairy-free?

Yes. The dairy in this entry 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.

Can I make Mango Mousse Pastry Cups ahead?

Yes, it takes well to being made ahead. Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Mango Mousse Pastry Cups?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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