Mango Rose Mousse recipe
serves 2 generously
I recently learned this dairy-free mousse technique of blending frozen fruit with a single egg white to make a creamy, light mousse-like dessert. I’ve seen it done with berries and was curious if it would work with my favorite summertime fruit: mangoes. I added a splash of rosewater to give it a South Asian flair, but that is totally optional. Just don’t be tempted to add more rosewater—it’s strong stuff. This mousse is best cold and fresh so plan on chilling it and serving within a few hours of making it. It’s easy to keep all of these ingredients on hand so this would make a perfect last minute dessert for entertaining. Just remember raw egg whites are not appropriate for everyone so use pasteurized if it’s a concern or skip this recipe.
2 cups frozen mango
1/2 teaspoon rosewater (optional)
1 1/2 tablespoons honey
1 egg white
In a food processor with the s-blade process mango until it’s coarsely ground. Add rosewater and honey and process until combined.
Add egg white and process for 1-2 minutes until mixture color lightens and increases in volume. You’ll have a cold fluffy mousse. Serve immediately or transfer to the fridge for a couple of hours and serve cold. (Note: because of the egg white, the mousse will not hold much longer than a couple of hours and will begin to weep or deflate so plan on serving within this window.)