After making mango lassi, I add some leftover mango pulp and I had a tin full of ginger snaps from yesterday. I knew I was onto something decadent. I ran to the grocery store and got some heavy cream and some white chocolate. At the store, it occurred to me that the lemon apeels (lemon-flavored chocolate chips) would give the dessert more flavor than plain white chocolate.
So what could I make with all these lovely ingredients? The answer is an egg-free mango mousse flavored with lemon apeels and garnished with homemade ginger snap cookies.
1. Info for Mango Mousse
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 6
- Calories: unavailable
2. Ingredients for Mango Mousse
- 2-1/4 cups mango pulp (see tips)
- 4-1/2 cups lemon apeels (see tips), 21 ounces
- 5 cups heavy cream, chilled
- 1/8 teaspoon salt
- 1-1/2 teaspoons imitation rum extract
- 1 teaspoon mango extract (optional)
- 12 gingersnaps
- Reserve 1-1/2 cups of mango pulp. Set aside.
- Finely chop the lemon apeels. Fill a saucepan with 2 cups of cream. Bring it to a near boil. Turn off the heat immediately and add the lemon apeels. Using a spatula, keep stirring until the morsels are melted (see tips). Let the mixture cool completely. You might want to stir the mixture every 15 minutes to keep it from forming a skin. Once cooled, using an immersion handheld blender, whip the cream (at a low speed) until creamy and smooth for about 2 minutes. Add the rest of the mango pulp and pinch of salt.
- Clean your handheld mixer in hot soapy water. Always make sure the beater blades are completely clean prior to whipping cream for optimum results. The whipping cream should be whipped cold. Whisk the rest of the heavy cream (3 cups) for about 2 minutes at a low speed. Add the rum and mango extracts (if used) and increase the speed of your mixer and keep beating for another 2-3 minutes until it forms soft peaks. Do not over-beat or the texture will become grainy. Reserve 1 cup of whipped cream in a bowl and chill it in the refrigerator.
- Using a silicone spatula, mix 1/3 of the whipped cream with the lemon-mango mixture to soften it. Add the rest of the whipped cream and gently fold in the mousse to get an airy batter. Transfer the mousse to a pastry bag fitted with a round tip.
- Spoon 4 tablespoons of the reserved mango pulp per glass. Pipe the mango mousse. Plastic-wrap each individual glass and chill in the refrigerator for at least 3 hours. The fat from the cream may pick up other food odors from the refrigerator if the glasses are not sealed properly.
- When serving, unwrap the glasses and top with a dollop of the reserved whipped cream. Garnish with 2 gingersnap cookies per glass (I used only one for the photo). Serve immediately.
- Bon appétit!