Actually a Bavarian cream, mango mousse takes a bit of work, but the technical frills are worth the extra-silky and luxurious result. 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 is rich for a fruit mousse, but then you only live once.
2-3 ripe 1-pound mangoes
3 ounces (1/4 cup + 2 tablespoons) sugar
2 tablespoons fresh lemon juice
3 1/2 teaspoons unflavored gelatin
2 cups whipping cream
Peel the mangoes and scoop the flesh away from the seeds. You want about 20 ounces of fruit. Purée the flesh and the sugar in a food processor until smooth. Strain the mixture through a sieve.
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