Mango Mousse with Strawberries (Holland America)

2 pounds mangoes, peeled, pitted, 
and diced, or 1 pound 
frozen mango chunks

1 1/2 cups sugar

1 cinnamon stick

Juice of 1 lime

4 tablespoons (1/2 stick) butter, 
melted

3 tablespoons (3 envelopes) 
unflavored gelatin

1/2 cup whole milk

2 cups fresh whipped cream (from 
8 ounces heavy whipping cream) or 
whipped topping

3 large egg whites

1 pint strawberries, hulled and sliced 
(for garnish)

In a saucepan, combine the mango, sugar, 
cinnamon stick and lime juice over medium heat. Cook, stirring, until 
the mango juices and sugar create a syrup, about 20 minutes. Remove 
from the heat and allow the mixture to cool. Transfer to a blender and 
puree until smooth. Store, covered, in the refrigerator until ready to use.

On a piece of parchment or waxed paper, trace and cut out 10 
circles the size of the bottom of ramekins. Brush the insides of 10 
ramekins with the butter and place one circle in each ramekin. Brush 
each circle with more melted butter.

In a small bowl, combine the gelatin and milk and let it sit for 
5 minutes. Place in the microwave for 30 seconds to melt the gelatin. 
making sure there are no lumps (if there are lumps, microwave for 
a few more seconds). Allow the gelatin mixture to come to room 
temperature — it should not be hot before you proceed.

Measure out 3 cups mango puree into a large bowl. Whisk in the 
room-temperature gelatin mixture. With a rubber spatula, fold in the 
whipped cream.

In a clean bowl whip the egg whites with an electric mixer on 
high speed until stiff peaks form. With a rubber spatula, gently fold 
the egg whites into the mango mixture.

Fill the prepared ramekins with the mango mixture, cover and 
chill in the refrigerator for at least 2 hours. Unmold each mousse onto 
dessert plates and serve with the remaining mango puree, chop 
mango and sliced strawberries.

Chef’s Tip: Buy an extra mango if you want to garnish the mousse with diced 
mango, to make this a mango extravaganza.