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
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)
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.