mango mousse & mirror

This post goes alongside my previous one of the Daring Baker's Challenge: Biscuit Joconde Imprimé/Entrement. As I said before, I used a mango mousse and mirror as my entrement for the joconde, and it turned out beautifully. Tasted good, too, I heard.

The mirror is definitely optional, but if you plan on using this mousse in some sort of layer spongecake dessert, it's a very pretty finishing touch. I'll give you the recipe for both, both of which are relatively simple. 

Mango Mousse & Mirror
Adapted from make life sweeter!

For the mousse, you'll need:

• 1 1/2 cups cold whipping cream
• 1/3 oz gelatin
• 1/3 cup cold water
• 2 1/2 cups mango puree (about 2 1/2 large mangoes)
• 3 1/2 tbsp confectioner's sugar
• 1 tsp mango essence

For the mango mirror, you'll need:

• 1/3 oz gelatin
• 1/2 cup cold water
• 2 tbsp granulated sugar
• 1/2 cup mango puree (about 1/2 mango)

To prepare the mousse, whip heavy cream until it forms stiff peaks and put in the refrigerator. In a small bowl, mix gelatin and water. Let sit a few minutes. Meanwhile, combine mango puree, mango essence, and confectioner's sugar until well incorporated. Heat gelatin mixture in microwave in 15-second intervals, stirrinng in between, until gelatin dissolves. Pour Dissolved gelatin mixture into the mango puree mixture and mix until incorporated. Fold in cold whipped cream until blended. Pour the mousse immediately into a shallow dish, truffle dish, mold, or springform pan [whatever you intend to serve the mousse in] and chill until set, about 4-5 hours.

To prepare the mirror, soak the gelatin into half the water [so 1/4 cup]. Meanwhile, heat the rest of the sugar in the remaining water until sugar dissolves. Add the soaked gelatin to the sugar water and stir until dissolved [heat gently until dissolved if necessary]. Add the sugar/gelatin mixture to the mango puree and stir until fully incorporated. Let the mirror come to room temperature. Pour the mirror through a sieve on top of the chilled mousse. Allow mirror to set in the refrigerator, at least an hour, before serving.

It looks so creamy, and the color is beautiful. It sets extremely well too. Plus, I got to use some mango puree my mom whipped up from fresh mangoes over the summer [which she so generously gave me to stick in the freezer for such uses as this]. Once I can get my hands on some halal gelatin, I'll replicate it at home.

I was a bit worried about the mirror, but it also turned out absolutely perfectly. Definitely a good choice. I think I'll retry this in a smaller size and without the joconde lining around the cake in future. Maybe with a coconut spongecake base. Or chocolate. I've heard chocolate and mango is a rather daring combination...