I always find out somehow there was a bit of mascarpone cheese left in the fridge, but I don’t know what to do. Last time, I tried mascarpone panna cotta, and it was very tasty. However, this time I ran out of gelatin sheets as well. So, I discovered another recipe: Mascarpone Mousse. Mascarpone Mousse requires only mascarpone and whipping cream. I added mango cubes in to balance the fat and sweetness, and it turned out Mango Mascarpone Mousse.
How about the taste? Mango Mascarpone Mousse has an extra fatty taste from Mascarpone cheese. Because the cheese is thick enough to form the mousse, gelatin in original mousse recipe is not necessary anymore, and the removal of gelatin helps to create a fluffier texture for the mousse. The tangy taste from mango is a perfect addition to the overall taste. In short, its taste is very cool. Let’s make it with me!
Ingredients for Mango Mascarpone Cheese
- Mascarpone cheese (100 grams): This thick and creamy Italian cheese will give our mousse a thicker and fattier texture but without sour taste like cream cheese. Ensure it’s fresh and at room temperature for smoother mixing.
- Ripe Mango cubes (100 grams): Opt for a juicy and sweet mango. Mango cubes will be the star flavor of our mousse. You’ll need to cut it into cubes. Refer how to cut a mango here if necessary.
- Vanilla Extract (3-4 drops): A dash of vanilla elevates the overall flavor. Ensure you use a good quality extract for the best aromatic experience. If you have a vanilla bean, you can use the seeds scraped from a small section of it. However, remember to use 2-3 drops only, I accidently added too much vanilla extract and the final taste was affected a bit.
- Whipping Cream (100 grams): the fluffy and airy texture of your mousse is thanks to this. Make sure it’s cold straight from the fridge. This ensures it whips up nicely.
- Sugar (20 grams): As to reduce the amount of sugar in my daily foods, I used 20 grams sugar only. Depending on the sweetness of your mango, you might need to adjust this amount slightly.
Equipment
Below is the list of equipment you should prepare to make Mango Mascarpone Mousse:
- Mixing Bowls: At least two – one for the mascarpone mixture and another for the whipped cream. H your bowls dry and clean.
- Whisk: Whisking is to incorporate air into the whipping cream until soft peak. If you have an electric mixer, even better! It’ll save you some arm workout.
- Electric scale/Measuring Cup set: Making desserts requires exact amount of each ingredient. I recommend using electric scale because it’s more accurate.
- Spatula: A soft silicone spatula will be needed for folding the whipped cream into the mascarpone mixture. Folding correctly ensures the mousse retains its airy texture.
- Dessert Glasses: Choose how you want to present your mousse. The Mousse is quite soft, so it’s better the crystal glasses so see through the beautiful color of the Mango Mascarpone Mousse.
Instructions
Once you grasp all ingredients and equipment required, let’s start to make it. The total making time, including preparation, is around 45 minutes.
Step 1. Preparation.
- Cut mango into cubes. Refer here.
- Leave mascarpone cheese at room temperature until it softens and is easy to spread by a spatula.
Step 2. Mixing Mascarpone Cheese and Sugar
- In a large bowl, after your mascarpone cheese comes back to room temperature, combine mascarpone cheese, sugar and vanilla together.
- Whisk them well until they combine nicely into a smooth cream. Set them aside.
Step 3. Whisking Whipping Cream
- In another bowl, whisk whipping cream. Make sure that your whipping cream is cold before whisking. It’s important to whisk whipping cream until soft peak and stop whisking at the right time. Refer how to whip cream by hand if necessary. In case you whip cream by a hand mixer, whip with the slowest speed level and maintain a one-way circular motion. I usually whip clockwise. Stop when you reach soft peak (image below).
Step 4. Mixing Mascarpone cream and Whipped cream
- Using folding technique, slowly and gently fold whipped cream into mascarpone cheese cream. Be gentle to keep the fluffy form of whipped cream. Always remember to fold one-way only, clockwise, or counterclockwise until all are mixed.
Step 5. Set Mango Mascarpone Mousse into glass
- Carefully use a spoon to scoop mousse into prepared glasses. After the first layer, add some mango cubes in, then continue the 2nd and 3rd layers until the glass is full. Cover with plastic wrap and keep them chilled in fridge right away in at least 2 hours.
- After the glasses of Mango Mascarpone Mousse are firm, garnish with mango cubes on top to decorate. If possible, serve them with some mint leaves to enhance the taste.
Store Mango Mascarpone Mousse
As a rule of thumb, always keep your mousse glasses in fridge. As they are fresh mousse, try to consume them all within 3 days. Desserts with mascarpone cheese and whipping cream must serve chilled.
One more not, you can’t freeze mousse because it totally changes the texture of it.
Tips and Tricks for a Perfect Mascarpone Cheese
- Texture is Key: Ensure your mascarpone is at room temperature for a smoother mix. Cold mascarpone can become lumpy.
- Sweetness Level: Always taste your mango before starting. If it’s super sweet, you might want to reduce the sugar. Conversely, if it’s a bit tart, consider adding a tad more sugar. Also taste the final mix of mascarpone cheese and whipped cream to adjust with sugar syrup, granulated syrup or honey.
- Whipping Cream: Whip when the cream is cold, and be careful not to over-whip, or it may turn buttery. Aim for soft peaks that gently fold into the mousse.
- Serving Size: The provided measurements will fit standard dessert glasses. If you’re using larger or smaller molds, adjust your quantities accordingly.
Mango Mascarpone Mousse is really not difficult. With some basic kitchen skills, you can certainly make it with the leftover mascarpone cheese and whipping cream in the fridge after a batch of tiramisu. Hit it a try and share your delicious mousse!
Mango Mascarpone Mousse
Mascarpone Mousse requires only mascarpone and whipping cream. I added mango cubes in to balance, and it turned out Mango Mascarpone Mousse.
Ingredients
- 100g (1/2 cup) Mascarpone cheese
- 3-4 drops of Vanilla extract
- 100g (1/2 cup) Whipping cream
- 100g (1/2 cup) Mango
- 20g (4 tsp) Sugar
Instructions
Step 1. Preparation.
- Cut mango into cubes. Refer here.
- Leave mascarpone cheese at room temperature until it softens and is easy to spread by a spatula.
Step 2. Mixing Mascarpone Cheese and Sugar
- In a large bowl, after your mascarpone cheese comes back to room temperature, combine mascarpone cheese, sugar and vanilla together.
- Whisk them well until they combine nicely into a smooth cream. Set them aside.
Step 3. Whisking Whipping Cream
- In another bowl, whisk whipping cream. Make sure that your whipping cream is cold before whisking. It’s important to whisk whipping cream until soft peak and stop whisking at the right time. Refer how to whip cream by hand if necessary. In case you whip cream by a hand mixer, whip with the slowest speed level and maintain a one-way circular motion. I usually whip clockwise. Stop when you reach soft peak (image below).
Step 4. Mixing Mascarpone cream and Whipped cream
- Using folding technique, slowly and gently fold whipped cream into mascarpone cheese cream. Be gentle to keep the fluffy form of whipped cream. Always remember to fold one-way only, clockwise, or counterclockwise until all are mixed.
Step 5. Set Mango Mascarpone Mousse into glass
- Carefully use a spoon to scoop mousse into prepared glasses. After the first layer, add some mango cubes in, then continue the 2nd and 3rd layers until the glass is full. Cover with plastic wrap and keep them chilled in fridge right away in at least 2 hours.
- After the glasses of Mango Mascarpone Mousse are firm, garnish with mango cubes on top to decorate. If possible, serve them with some mint leaves to enhance the taste.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 2 Serving Size: 150g (2/3 cup)Amount Per Serving: Calories: 453