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On Location: Caribbean Cuisine

Where do the most delicious mangoes grow? In the Caribbean of course! As part of the “On Location” program, Holland America Line brings local culture to life showcasing unique entertainment and enriching activities, as well as the cuisine of each region. On Caribbean voyages, guests might find Master Chef Rudi Sodamin’s decadent and refreshing Mango Mousse with Strawberries on the menu, and it’s a must-try.

Did you know that in addition to being sweet and tasty, one of the healthiest fruits to eat is a mango? They help with digestion, can protect the heart by from diseases and even ease anxiety attacks.

We’re opening our kitchen and sharing the recipe of this delightful dessert so you can make it at home. And next time you’re onboard, be sure to order it for the perfect ending to a delicious meal.

Mango Mousse with Strawberries

Yield: 8 to 10 servings

Ingredients:
2 pounds mangoes, peeled, pitted, 
and diced, or 1 pound 
frozen mango chunks
1 1/2 cups sugar
1 cinnamon stick
Juice of 1 lime
4 tablespoons (1/2 stick) butter, 
melted
3 tablespoons (3 envelopes) 
unflavored gelatin
1/2 cup whole milk
2 cups fresh whipped cream (from 
8 ounces heavy whipping cream) or 
whipped topping
3 large egg whites
1 pint strawberries, hulled and sliced 
(for garnish)

Instructions:
Make the mango puree:
In a saucepan, combine the mango, sugar, 
cinnamon stick and lime juice over medium heat. Cook, stirring, until 
the mango juices and sugar create a syrup, about 20 minutes. Remove 
from the heat and allow the mixture to cool. Transfer to a blender and 
puree until smooth. Store, covered, in the refrigerator until ready to use.

On a piece of parchment or waxed paper, trace and cut out 10 
circles the size of the bottom of ramekins. Brush the insides of 10 
ramekins with the butter and place one circle in each ramekin. Brush 
each circle with more melted butter.

In a small bowl, combine the gelatin and milk and let it sit for 
5 minutes. Place in the microwave for 30 seconds to melt the gelatin. 
making sure there are no lumps (if there are lumps, microwave for 
a few more seconds). Allow the gelatin mixture to come to room 
temperature — it should not be hot before you proceed.

Measure out 3 cups mango puree into a large bowl. Whisk in the 
room-temperature gelatin mixture. With a rubber spatula, fold in the 
whipped cream.

In a clean bowl whip the egg whites with an electric mixer on 
high speed until stiff peaks form. With a rubber spatula, gently fold 
the egg whites into the mango mixture.

Fill the prepared ramekins with the mango mixture, cover and 
chill in the refrigerator for at least 2 hours. Unmold each mousse onto 
dessert plates and serve with the remaining mango puree, chop 
mango and sliced strawberries.

Chef’s Tip: Buy an extra mango if you want to garnish the mousse with diced 
mango, to make this a mango extravaganza.

3 Comments
  • Joan Hopke

    Why does every dessert have to have strawberries as a garnish? There are some of us that are allergic to strawberries!

  • Richard Detrich

    Actually although there are a lot of mangoes growing in the Caribbean and Latin America, 42% of the world’s production is from INDIA, followed by the People’s Republic of China and Thailand. Regards, Richard

  • Donna McGowan

    Thank you for sharing this recipe. My friend and I recently returned from a Holland America cruise onboard the MS Masdaam where this dish was served at the Pinnacle Grill. I had ordered something else but my friend said that this was possibly the best dessert she’d ever had. And she keeps talking about it. So, I searched the internet and found you. For her next visit I will make this for her as a surprise. Can’t wait to try it!

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