Mango mousse with raspberry sauce

Mango mousse with raspberry sauce

Total: 3 hr 20 Min. | Active: 20 Min.
vegetarian, gluten-free
Nutritional value / people: 435 kcal
, Fat: 27 g
, Carbohydrate: 47 g
, Protein: 3 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Mango mousse

1 mango (approx. 500 g)
60 g sugar
25 g Confi-Vite (gelling agent made from apple pectin)
1 dl water
1 tsp lime juice
3 dl full cream
250 g frozen raspberries
2 tbsp sugar

Raspberry sauce

250 g raspberries
2 tbsp sugar
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How it's done

Mango mousse

Cut the mango into pieces and puree it with the sugar, gelling agent, water and lime juice. Put the mixture in a pan, bring it to a boil, and cook for 5 mins., stirring. Pour the mixture into a bowl and cool, stirring until smooth.

Beat the cream until stiff and whisk 1/3 of it into the mango mixture, then fold in the remainder carefully with a rubber spatula. Divide among small bowls or glasses, cover and leave to set in the fridge for approx. 3 hrs.

Raspberry sauce

Bring the raspberries and the sugar to a boil in a small pan. Cool slightly and then strain the mixture through a sieve. Top the mousse with the raspberry sauce before serving.

Good to know
Tip: Replace the mango with papaya.


Cutting a mango

Cutting a mango

Whipping cream

Whipping cream

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