Mango Mousse

👨‍🍳 Method

1. 1
   Blend the mango with the sugar and lemon juice into a smooth purée.

   Blender
2. 2
   Pour the hot water over the gelatin and stir until no granules remain; let it cool a little.

   Bowl
3. 3
   Add the gelatin to the purée and mix well.
4. 4
   Whip' the cold cream' to stiff peaks.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
5. 5
   Fold' the purée' into the whipped cream gently, until the mousse is uniform.

   ⚙ FoldingSilicone spatula

   💡Cool the gelatin mixture before folding: a warm mixture melts the whipped cream, and the mousse comes out dense instead of airy.

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.
6. 6
   Pour the mousse into glasses, cover and chill in the fridge for at least 3 hours.

   Refrigerator