When it comes to fruit , mango is one of my favorite and the best way to consume mango is just to eat it as it is - juice dripping from your fingers oh , don't forget to lick those fingers !
Mango season has come and gone without me noticing it - good thing that you can find some at the market here all-year round though some are not as luscious and the taste is rather hit and miss .
I found some Philippine mangoes yesterday at the wet market and rather than eating all of them er nearly - I reserved one big one for this mousse .
I've got this recipe from one of the free dailies here and been meaning to make this for months but since the size of the mould is not listed and couldn't find the book at the library , I filed the recipe in my ever-growing stash .
I barely speak any Cantonese much less decipher Chinese characters , I usually give most bilingual cookbooks a miss , some recipes at these books are sometimes lost in translation or worst , they've forgotten to list one key ingredient (-__-)''
This recipe comes from the same book , where I got this rocky road mousse recipe and it was published as well in one of the free dailies here , so I know now what mould size to use . One of my translator pointed out that this book roughly translate as " no-bake cakes for two " . Unlike the previous mousse , which was just enough for two person , this time , I've got more and that's a good thing right ? lol
Eventhough the sago sunk at the bottom and the vibrant color of the mango pureé is muted , this concoction was so refreshingly scrumptious ! Just what I needed to combat the stifling heat , temporarily *sigh*
This portion got a small amount of sago at the bottom so you can barely see it .
Recipe adapted from No-bake cakes for two
For the base : Combine 45 grams digestive biscuits ( finely crushed ) and 15 grams softened butter , press evenly in moulds *** .
For the filling :
170 grams whipping cream
20 grams caster sugar
100 grams mango purée
50 grams coconut milk
50 grams evaporated milk
10 grams gelatin leaf , soaked in cold water until tender
4 tablespoons hot water
15 grams sago
some raspberries **** and peppermint leaves to decorate
* Cook sago in boiling water for at least 10 minutes , turn off heat and cover pot , let stand for around for another 10 minutes . Soak sago in cold water for a while and drain , set aside .
* Beat cream with handheld mixer at medium speed for 3 to 4 minutes until stiff , add sugar and mix well . Add mango purée to the cream . Add coconut milk and evaporated milk , mix well with a spatula .
* Dissolve gelatin in hot water and add it to the mango-cream mixture . Add in sago and pour mixture into prepared moulds . Chill in the fridge until set . Remove mould and decorate with whatever toppings you have .
*** The size of the mould is not specified so I used two 3-inch round mould and 1 muffin liner . Got more extra mixture so I used 2 glass bottle , just like the ones I used for this ice cream , sans digestive crust .
**** The price of raspberries here is ridiculous ! Instead I used some cubed mango and some cooked tri-color tapioca pearls ( it turns all pink though ) as toppings .