"Fluffy, rich, and delicious, this mousse is a perfectly sweet, authentic Cuban dessert!" — smiithh
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mangoes, peeled and cubed
2 1/2 tablespoons
fresh lime juice
1 1/4 cups
A great dessert and so very easy to make!
The mango+honey+lime was a bit too sweet for my taste so i added some lemon juice, which gave it a wonderful sweet-tart taste. This recipe can be used for many kinds of fruit.
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.
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.
Ok so I let it sit in the fridge for an hour... it had an odd texture - probly from the mango... but still... i did NOT like this at all... way too much heavy cream to enjoy the sweetness it should of had
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.
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
Lite and easy.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Cuban Mango Mousse
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 125
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