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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Passion Fruit Mousse with fresh mango with Leblon champagne cocktail

April 26th, 2010 · No Comments · Dessert, Drinks & Cocktails, Vegetarian

Photo by Doug Young

Photo by Doug Young

I love all the fresh fruit at all meals.  I love taking advantage of this when I am in Brazil.  The breakfast buffets at any of the hotels have all these different fruit juices and so many of the desserts are fruit-based as opposed to chocolate.  This is a perfect dessert if you are craving something sweet and exotic yet light.

You can buy passion fruit in frozen sealed packages from gourmet grocers, Latin grocers or in Chinatown. If you can’t find this you can also buy passion fruit syrup as well as other exotic fruit syrups like mango or star fruit.

Mousse de Maracuja com Mango
Passion Fruit Mousse with fresh mango


.Four tablespoons of unflavored gelatin
2 tablespoons of passion fruit syrup
1 large ripe mango — soft so that you can puree
1 large mango, cut into small cubes

3 cups water
1 can condensed milk
2 egg whites

Puree two whole mangos
Add the gelatin to 3 cups of water and passion fruit syrup and let cool
Beat the egg whites into a meringue consistency for about 5 minutes and gently pour the evaporated milk without stopping beating. Beat this for about 3 minutes and add the gelatin syrup.

Pour the mango mousse into your favorite cocktail glasses and refrigerate for 1 hour.

Now that the mousse is a bit more firm, you can add your cut up mango pieces to the top.  You can top with fresh whipped cream.

Refrigerate this for at least hours and serve.  Best to make night before.

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