Fruit mousses take a bit of work, but the technical frills are worth the extra-silky and luxurious result. Mango is very nice, but many kinds of fruit will work (see the below recipe). Start by peeling two large, ripe mangoes. Yes, I know this is a composite shot, but as you already know, I only have two hands.
This aftermath of this attempted action shot required a bandaid.
Oh well, live and learn. Slice and/or scoop the mango flesh away from the pit.
Combine the flesh with the sugar in a food processor and purée until smooth.
Pour the purée into a fine mesh sieve…
…and using a spatula, press it through until you have nothing but about a tablespoon of fruit fibers left. This step will take you 5-10 minutes, but you want to take the time, trust me.
Add the lemon juice to the sieved purée and stir.
Now pour one third of the purée into a small saucepan and bring it up to a simmer. Sprinkle on the gelatin…
…and stir it in. Keep stirring until it melts completely.
Pour the mixture, along with the rest of the purée, into a medium bowl and whisk it together thoroughly. Allow this to sit at room temperature while you whip the cream.
The next part of the process is like a little dance. The idea is to have the purée at the perfect temperature and the cream at the perfect consistency right at the same time. Since cooling the purée all the way right away will cause the gelatin to set up prematurely, and whipping the cream all the way right away risks a semi-melted or over-whipped end product, you want to do each in stages. So, while the purée is cooling, pour the cream into the bowl of a mixer fitted with a whip.
Whip it. Meanwhile, prepare an ice water bath for the bowl of mango purée. When the cream is whipped more or less to soft peaks…
…place the purée bowl into the ice water bath.
Keep scraping the bottom of the bowl with a spatula to keep the mixture from setting up in large clumps. When you see these sorts of “curds” starting to form, you’re ready to complete the mousse. Remove the purée bowl from the ice water bath.
Promptly whip the cream to stiff peaks…
Then whip in the purée.
Whew! You’re done. Pour the mousse into the mold you’re prepared.
Or, spoon it into bowls and eat!