We had a stash of wonderful alphonso mangoes, which I utilized quite aptly, if I may say so- in the form of a mango mousse. Alphonso mangoes come from the western India belt, and are known for their pulpy nature and a dark yellow colour. I have come to learn over many years, that the best use of an Alphonso is in the form of a milk shake. In more recent times, I have used it for a mango cheesecake and icecream too- truly, it is a fruit to be used in its pulpy form.
Special Instructions: Quick
3 Medium Sized ripe Alphonso Mangoes (I used only 2 alphonso and cheated a bit by using 1 of another variety- since I didn’t have 3 ripe alphonso mangoes at hand)
4 Tbsp Gelatin
1/4 cup cold water and 1/3 cup boiling water
1 cup sugar
2 cups (300 ml) cold whipping cream
2 teaspoons vanilla extract
Some Pistachios to garnish
Cut mangoes to garnish
Puree the mango in a mixer to get a smooth pulp. (The word smooth is extremely crucial)
Combine sugar and mango pulp in large bowl; add whipping cream and vanilla. Mix rigorously with a big spoon folding the ingredients in. Scrape the bottom of the bowl occasionally, until mixture is stiff.
Sprinkle gelatin over cold water in small bowl; let stand 2 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly. Pour in gelatin mixture into the mango mixture and mix until well blended. Spoon into dessert dishes and refrigerate for at least 30 minutes or overnight. Garnish a few hours before serving. Store covered in refrigerator.