On the menu: Mango Mousse
I had hoped that after I graduated, things would slow down a bit around here. Things haven’t. They have just gotten crazier! I still have all the same responsibilities I had before I graduated, plus I’m transitioning between jobs, scheduling visits from family and friends, and going on hiking trips on the weekends. And there seems to be an endless list of little errands to run. No rest for the weary, right?
I can’t complain, though. I would so much rather be busy like this than sitting at home doing nothing. In the instances where I find myself doing exactly that, I usually end up in the kitchen, baking granola (I burned the heck out of my first batch earlier this week), reading through my new cookbook, or, just today, recipe testing for a food52 contest. I wrote a number of posts a while back about recipes that I had tested for the site, but once they cut down the number of contests and I got busy with my thesis work, I wasn’t able to test recipes very often. When I saw the recent contest–Your Best Mango Recipe–I was really hoping I would be able to test something.
When I saw this simple mango mousse up for grabs, I called dibs real quick! Mangoes, cream, eggs, sugar, vanilla, and cardamom–it sounded just like a lassi, but without the tang of yogurt, the piney, floral flavors of the mango would be allowed to shine. I put it together in less than 20 minutes, and with a simple garnish of chopped pistachios, we had a lovely afternoon snack. The mousse was very soft, unlike a typical mousse. Each bite was light and airy, and the flavor of the fruit was crisp and clean. The pistachios added great contrast both in flavor and texture.
Can I venture off course for a minute? We had a lovely hike yesterday. We live about an hour away from Acadia National Park, the second most visited national park in the country. It’s my most favorite place. It’s also insanely busy during the summer season, so we like to get there as much as we can before Memorial Day. Then we stay the heck away. Yesterday we hiked the Bubbles Trail, which begins at, yes, The Bubbles, one of Acadia’s most recognized features. We clambered straight up some crazy scramble to ascend South Bubble, climbed a bit more to reach the top of North Bubble, then descended gradually before coming full circle back to Jordan Pond at the base of South Bubble. It was a gorgeous day, and I’m not even sore today! Score. Last week’s hike made me want to die; I was so sore afterwards.
Back to work tomorrow, where I really have to start crushing out some manuscript edits. I’m done at the lab in 11 days!
Oh yeah, here’s the recipe for Mango Mousse, which I most highly recommend for a Community Pick on food52.
adapted from PistachioDoughnut on food52
1 cup mango puree, canned or from fresh/frozen mangoes (I used 2 1/2 mangoes)
1/4 teaspoon ground cardamom
1 tablespoon sugar
3/4 cup heavy cream
1 teaspoon vanilla extract
1 large egg
a pinch of salt
3 tablespoons chopped pistachios, for garnish
If you’re using fresh or frozen mangos, puree them in a food processor until smooth. Add cardamom, process briefly, then set aside. Combine cream, sugar, and vanilla in a bowl and whip with a beater attachment of an electric mixer until stiff peaks form. Fold the mango puree into the whipped cream. Separate the egg, adding the yolk to the mango/cream mixture and placing the white in it’s own bowl. Add a pinch of salt and whip with the beater attachment of an electric mixer until stiff peaks form. Fold the whites gently into the mango/cream mixture. Divide mousse into small bowls (or jars) and refrigerate briefly before serving. Just before serving, garnish with pistachios.