Mango Mousse

  • Yield 4 servings


2 -- fresh mangos or 1 jar, sliced
1/2 cup whipping cream
1/4 teaspoon almond extract
2 tablespoons maple syrup
1/2 cup chopped candied ginger


Puree mango in food processor. Whip cream with maple syrup and almond extract to medium peaks. Ladle 1 T mango puree into each of 4 custard cups. Fold remaining puree into whipped cream and ladle this mixture evenly into custard cups on top of the puree. Top each with chopped candied ginger and serve.



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