Mango Mousse Solero style


This week’s recipe comes to you via Colombia and Texas.  The recipe was given to me a few years ago by the famous Colombian chef, Arturo Boada, who was over from Texas.  This dish is served at his restaurant in downtown Houston called “Solero”.  This Tapas dining house was given the award last year as one of America’s best new restaurants.  Arturo himself has also been the recipient of some prestigious awards for his cooking.  Here is Arturo’s Mango Mousse and there are plenty of yellow mangos around at present (but you can substitute other fruits if mango is not to your taste).

Unflavoured gelatin 1 ½ envelopes
Whipping cream (chilled) cup
Sugar ¼ cup
Mango puree 1 cup
Water (cold) ¼ cup
Fresh fruit or berries as garnish

Cooking Method

In a large bowl, dissolve the gelatin in water.

In a separate bowl, beat the cream adding sugar gradually until stiff. (Arturo recommends that the bowl and beaters be thoroughly chilled as well as the cream.)  Now fold in the mango puree and the dissolved gelatin with the cream and pour into individual molds.  Refrigerate for at least 2 hours.  When fully set present with sliced fruit accompaniment.