[Plane]made Mango Mousse
If you haven’t purchased the portable blender I linked in my toolbox, do so NOW! It will make you a total rockstar on the plane. Fresh smoothies in the morning? No issue. Perfectly blended vinaigrettes for salads? DONE!! It is such a useful tool to really “up” your onboard DIY game. I’ll link it again here.
Be smart with flavor profiles; I took a quick peek at my passenger’s Instagram and saw they ate fresh mango. Therefore, I knew to incorporate that flavor component in my dining service.
Once you have your portable blender charged and ready to go— lets break down this recipe onboard!
Directions
Cover mango cubes with heavy whipping cream (I never measure anything, always eyeball and go by instinct, but if I had to guess it was about 1/2 a cup)
Add 1 pack of sugar
Blend until creamy and smooth by turning the blender up and down periodically
Pour into double wall espresso cups
Garnish with Whipped cream ( the creaminess texture is a nice balance and it helps tame the sour/sweetness of the mango)
For additional garnishes- use your creativity, berries are super complimentary and I found these super shiny edible sugar pearls that I thought looked cool and added fun texture.
Ingredients
1 Fresh Mango, cubed into small chunks
Heavy whipping cream
1tsp of sugar (1 pack of sugar)
Whipped Cream for garnish
Berries for garnish
Sugar Pearls for garnish (optional)
Mint for Garnish
Side-note: I love using my double wall espresso cups for desserts, they make everything look elegant and beautiful.
