HHDD: Mango Kiwi Mousse

I am so excited to finally be a part of “Hay Hay It’s Donna Day,” otherwise known as HHDD. In case you don’t know who Donna Hay is, she is a culinary genius. Ever heard of Self Frosting Cupcakes? If not, you need to find out about them…

Anyways, the whole HHDD was started by Barbara over at winosandfoodies. Each month it goes to a new blog and a new culinary theme. This month it is being hosted by Helene at Tartlette. Her theme of choice: Mousse.

I had already determined that I would be a part of this HHDD before I knew what the theme was. I almost changed my mind, but then I thought: when do I ever shy away from something new in the kitchen? The answer: NEVER! I have never been much of a mousse fan, mainly because of the texture. But I said what the HAY and started figuring out what to do.

Early on I knew I wanted to make a fruit mousse, not some sort of chocolate. I had some fruit lying around that was going to spoil and I wanted to utilize them. My first thought was a raspberry mint mousse, but my dear friend Jennifer nixed that idea pretty quickly. Left to my own devices, I ended up with a Mango Kiwi Mousse. I read a lot of different recipes and finally came up with the following. The one thing I would note, this is SWEET!!! Please use less when you make it unless you like a little fruit with your sugar.

Mango Kiwi Mousse

The Ingredients:

• 1 packet unflavored gelatin
• 1 ripe mango
• 3 kiwis
• 1/3 cup lime juice
• 2 Tbs. rum
• 1/2 cup granulated sugar
• 1/2 cup heavy cream
• 2 egg whites
• 2 Tbs. confectioner’s sugar
• pinch of salt

The Steps:

1. Dissolve the gelatin in 1/4 cup hot water and cool.
2. Peel the mango and slice the flesh off the seeds. Peel and slice the kiwis. Puree the fruit in an electric blender with the lime juice. Combine the gelatin and rum with the mango puree and blend again.
3. In a medium-size mixing bowl with an electric mixer, whip the cream until soft peaks form. Fold into the mango mixture. Refrigerate until slightly thickened, about 30 minutes.
4. In a small mixing bowl, beat the egg whites with the salt until soft peaks form. While beating, add the confectioners’ sugar 1 tablespoon at a time and beat u ntil stiff peaks form. Fold into the chilled mango mixture.
5. Pour into a big size serving dish, or into individual dishes, and refrigerate for at least 6 hours, until set.