Mango and Pistachio Mousse
What if we brought together one cup of creamy mascarpone cheese with velvety juicy mango and crunchy pistachios? What if we’d sweeten everything with xylitol (for your teeth), flavor with rum, garnish with red currants, and serve in glasses? What do you think will happen then?
Ingredients Needed for Mango and Pistachio Mousse
2 tablespoons pistachio
1 mango, cubed
7 ounces mascarpone
1 teaspoon xylitol
½ teaspoon rum essence
red currants (for garnishing)
How to Cook Mango and Pistachio Mousse
- Add the pistachios to a blender and crush them. Set aside.
- Add the mango to the blender and puree it.
- Strain it into a bowl.
- Add the mascarpone and xylitol. Mix until even using a spatula.
- Add the rum essence and the crumbled pistachios. Stir them in.
- Transfer the mixture to a piping bag.
- Serve it in a glass, topped with more pistachios and garnished with red currants.