Reviewed: Aug. 16, 2011

I disagree with another reviewer who said this was boring, flat, lacked sweetness, and it was lacking in color. If you need the color to be more "mangoish," then just add some food coloring, it won't ruin the flavor. I've never had Cuban mango mousse before, and just maybe it's not supposed to be super sweet. Just saying.............. I halved the recipe, and the only thing I did differently was add a little more lime juice, just because I had some extra. If anything, I think the lime juice enhanced the mousse's flavor. I thought the texture was fine, the flavor mellow, and wouldn't hesitate to make this again. A nice, light ending to a summer meal!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

lutzflcat

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Lutz, Florida, USA

Reviewed: Jun. 15, 2011

This is such a great recipe that could go along with a chocolate mousse depending the meal and the time of the day.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Ricardo Scheuren

Cooking Level: Intermediate

Living In: Caracas, Distrito Federal, Venezuela

Reviewed: Oct. 2, 2010

Light, sweet dessert that pairs nicely with a heavier meal. I would recommend using the large mangoes, or double the amount called for if you only have smaller mangoes. It's easy and fast. I served it with a dark chocolate curl on top. It was quite festive

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

jvcastle

Reviewed: May 2, 2010

This recipe is very easy to make. I did make a few adjustments to it. Instead of honey I used agave nectar and I also added vanilla & sugar to the whipping cream. This entire recipe can be made in the blender as long as you do it in sections. I blended the mango puree first, then added the whipping cream, and lastly I added the egg white. This mousse is very tasty, but more mango would've made it a little better.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

srberry

Cooking Level: Intermediate

Reviewed: Apr. 24, 2010

Quick and easy, yes, but that's not worth producing a boring dessert. The mango was so diluted with the whipped cream and egg whites that the flavor, not to mention the color, suffered. The amount of honey didn't seem generous enough so I sweetened the cream with 2 T. of sugar as I whipped it. Even with that I wouldn't call the finished mousse sweet and I can't imagine how even MORE boring and flat this would have been without the additional sweetener. Further, I agree with another reviewer who remarked that the texture was "odd" - indeed it was, and I agree with her that it is because of the puree which still, of course, retains fibrous bits of mango. For a succinct way of describing this, this tastes like mildly mango flavored, non-smooth egg whites. The rich, juicy, sweet mango would have been infinitely better on its own, or even topped with fresh whipped cream. I don't necessarily have to have a rich, sweet, robustly flavored dessert, but this all but put my taste buds to sleep.

Was this review helpful? [ YES ]
15 users found this review helpful

Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Feb. 1, 2010

This mousse is quite easy and very quick. It is light, fluffy, soothing and not too sweet - perfect after a spicy meal. I will definitely make this again!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

sshodean

Reviewed: Oct. 4, 2009

This was amazing!!!! I made it for a party and everyone enjoyed this light fluffy fruity treat. It was fast and easy. The only thing i would change is to buy egg whites and not try to do it yourself. It took me forever to seperate and beat the egg whites. But still this was so good and i would recamend it to anyone. I will make this recipe over and over again.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

sydney

Reviewed: Jul. 12, 2009

love this recipe! i've made it half a dozen times or so, and it always turns out great, and garners many compliments. just thought i'd let everyone know...i sometimes use canned mango puree instead of mangoes, if they arent in season. it turns out fabulous that way, too. oh yea, and i usually refrigerate it for around 3 hours before serving.

Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

dragonfly.1212

Cooking Level: Intermediate

Living In: Mississauga, Ontario, Canada

Reviewed: Jun. 26, 2009

I just made this and it is wonderful. It is very easy to make and was quickly eaten by my children. I plan to make another full batch for my girl's night out crew, can't wait to see what they think about it! I will use this recipe again. Thank you.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Christine Helm

Reviewed: Mar. 22, 2009

Mouth watering with a gentle flavor the perfect combination for a kick dinner or lunch. (with a Chardonnay wine) I used this recipe on a menu I prepared for my last culinary class and it was a complete success. This recipe will be use for further classes by my culinary teacher. Regarding what to do after is done please use your imagination :)

Was this review helpful? [ YES ]
1 user found this review helpful