Mango mousse, Lima’s refreshing treasure

Name: Mango Mousse
Eaten in: Peru
Foodie: Linda

It’s a texture thing…

I usually stay away from flans, creme brulée and other gelatinous desserts. When my host brought this mango mousse as dessert to a wonderful peruvian lunch, I saw it dancing around, all giggly on the serving plate and I knew I was in trouble. I could not refuse the dish, that kind of attitude is seen as impolite in almost every culture in the world, so I took it upon me and I dug in… What a wonderful surprise! The mousse was fruity and light, the mango taste strong without being overpowering and yes, it was very sweet.  I finished the whole plate! The recipe below makes a LOT of mousse, so make smaller amounts or serve it at a dinner party, you might even make a convert…

Mango Mousse

Serves 8
Prep time 30 minutes
Cook time 3 hours
Total time 3 hours, 30 minutes


  • 1 can condensed milk ((1 cup and ¼))
  • 5 eggs (separated)
  • 1 tablespoon lemon juice
  • 2 cups mango pulp
  • 3 envelopes unflavored gelatin
  • ½ cup water


1. Pour condensed milk into the blender. One by one, add the yolks and blend well after each addition. Add lemon juice first and then the mango pulp. Blend preparation again until well blended.

2. Pour the gelatin into a small container that can go into the fire. Moisten with the water and let stand 5 minutes. Bring to a simmer and cook, stirring until melted (almost transparent). Add to the mixture and stir well.

3. Beat the egg whites until stiff and add them to the preparation with stirring motion. Pour into a lightly greased and refrigerate at least 3 hours before serving. Remove from pan to serve


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