Mousse de manga

Brazil's beloved mango mousse: condensed milk, cream cheese, and fresh mango blended into a cloud of tropical sweetness that has no equal

Origin: Brazil

From the journey of Mango.

The mango was introduced to Brazil by Portuguese sailors in the 16th century, planted along the Bahian coast in the same era as the great transformations of Brazilian agriculture. Brazil is now one of the world's top five mango producers. The fruit is woven into everyday Brazilian life; eaten fresh from street stalls, blended into vitaminas (fruit-and-milk drinks), and set into mousse. Brazilian mousse is distinct from the French original: it uses condensed milk and cream cheese (requeijão) rather than cream and egg yolks, producing something denser, sweeter, and more tropical. Mousse de manga is a staple of Brazilian birthday parties, Sunday lunches, and restaurant dessert menus across the country.

Ingredients

Base

3 large very ripe mangoes, peeled and diced (about 600g flesh)
200 g cream cheese or requeijão (Brazilian soft cheese)

Sweetening

395 g sweetened condensed milk (1 can)

Aerating

300 ml heavy whipping cream (cold)

Setting

1 tbsp gelatine powder (or 3 gelatine leaves), optional for firmer set
3 tbsp hot water (if using gelatine)

Garnish

1 fresh mango, sliced thin, to decorate

Brightening

1 tbsp fresh lime juice

Method

If using gelatine: sprinkle the gelatine powder over 3 tbsp hot water. Stir until completely dissolved. Allow to cool to room temperature.
Blend the diced mango, condensed milk, cream cheese, and lime juice in a blender until completely smooth and glossy.
If using gelatine, stir the cooled gelatine solution into the mango mixture.
In a separate bowl, whip the cold heavy cream to soft peaks; it should hold its shape but still be billowy, not stiff.
Fold the whipped cream into the mango mixture in three additions, using a large spatula and a light folding motion. Work gently to preserve the air.
Pour into a large serving bowl, individual glasses, or a lined springform tin. Refrigerate for at least 4 hours until set. Decorate with thin slices of fresh mango before serving.

Notes

Requeijão, Brazil's soft, mild, slightly tangy cream cheese, is the authentic ingredient. Philadelphia cream cheese is the best widely available substitute. The mousse is infinitely variable: a layer of blended passionfruit stirred through gives a mousse de manga com maracujá, which is even more popular in Brazil. In summer heat, Brazilians often serve this straight from the refrigerator in small cups as a casual dessert.

The Gastrographer

Name: Mousse de manga
Prep time: 20 min
Total time: 4 h 20 min
Yield: 8
Cuisine: Brazil
Ingredients: 3 large very ripe mangoes, peeled and diced (about 600g flesh); 395 g sweetened condensed milk (1 can); 200 g cream cheese or requeijão (Brazilian soft cheese); 300 ml heavy whipping cream (cold); 1 tbsp gelatine powder (or 3 gelatine leaves), optional for firmer set; 3 tbsp hot water (if using gelatine); 1 fresh mango, sliced thin, to decorate; 1 tbsp fresh lime juice

Mapping Culinary History

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Journey Point Map Key

Ingredient originTrade or transit route

Became a culinary stapleColonial / trade control