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mangoes lemon juice salt sugar gelatin sheets heavy whipping cream Milk Chantilly heavy whipping cream condensed milk salt
Viewed: 78 - Published at: 7 years agoIngredients
- 6 mangoes, peeled, seeded, and chopped
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1 cup plus 2 tablespoons (7 1/2 ounces/212 grams) sugar
- 5 gelatin sheets, soaked in cold water until softened and drained, or 2 1/2 teaspoons powdered gelatin, softened in 3 tablespoons cold water
- 4 cups (32 ounces/908 grams) heavy whipping cream
- Sweetened Condensed Milk Chantilly , optional, or 1/2 cup (4 ounces/113 grams) evaporated milk
- 1 cup (8 ounces/227 grams) heavy whipping cream
- 2 tablespoons sweetened condensed milk
- 1/8 teaspoon salt
Method
- Put the mangoes, lemon juice, and salt in a large saucepan, set over medium heat, and cook, stirring occasionally, until the mangoes are very soft, about 5 minutes.
- Add the sugar and continue cooking, stirring and scraping the bottom of the saucepan, until the mixture becomes thick and syrupy, with a few chunks of mango remaining, about 15 minutes.
- Do not let the sugar caramelize and brown.
- Remove from the heat and cool to lukewarm.
- Stir the gelatin into the mango mixture until it dissolves, then stir in the cream until well incorporated.
- Divide the mixture among eight 4-ounce ramekins or serving bowls.
- Chill in the refrigerator, uncovered, until set, about 3 hours.
- Serve cold, with chantilly on top, if desired.
- For the Chantilly: Whisk the cream until soft peaks form.
- Add the sweetened condensed milk and salt and whisk until medium-soft peaks form.
- (When you lift the whisk from the cream, a peak should form and the very tip should fall back down.)
- Makes 2 cups
