Since we all are still facing this COVID-19 pandemic, many of us reached out to help each other – younger/stronger people have been helping older people with groceries and other necessities. When friends couldn’t find masks, hand sanitizer, toilet paper, disinfection wipes or rice, as long as one mentioned it in a group chat, everyone jumped in to donate. This coronavirus outbreak is hard to handle, but tough times always reveal true friends. There are so many nice people around us, and even strangers will give us a hand sometimes. When I mentioned on FB that I had to sew my own masks, a stranger in Asia (through a private group I joined) offered to mail me two free boxes. I’m so touched by all the nice people out there!
The same goes for my friends in Los Angeles, they always dropped off fruits/foods whenever they went to the market. In the stack I received last week, I found two Manila mangoes so I decided to make my favorite mango mousse dessert.
|135g||Mango puree (1 Manila mango)|
|1 whole||Manila mango (cubed)|
|2 Tbsp||Cane sugar|
|125g||Heavy whipping cream|
|1 tsp||Knox gelatin|
|Optional||Mint (for garnish)|
- Put 1 teaspoon of gelatin in a small bowl. Dissolve gelatin with 1 tablespoon of room temperature water, then add the 2nd tablespoon of water (HOT water) until gelatin is completely dissolved. (Pictures 1-3).
- Peel and pit 1 ripe mango (135g) and cut into pieces. In a food processor, puree mango and gelatin together on high speed. (Pictures 4 & 5)
- In a stand mixer, add 2 tablespoons of sugar and 125g heavy cream and whip on high speed until soft peaks form. (Picture 6)
- Slowly add puree into the whipped cream, fold it into the cream until completely mixed. (Pictures 7 & 8)
- Pour into individual portion cups and refrigerate for 2 hours to set.
- Peel and pit the 2nd mango, dice the mango and put on top of the mousse. Garnish with fresh mint sprig. (Picture 9)
I poured this into 2 big wine glasses. The ingredients here will make 4 mini cups.