Mango and Pistachio Mousse

Ingredients Needed for Mango and Pistachio Mousse

2 tablespoons pistachio
1 mango, cubed
7 ounces mascarpone
1 teaspoon xylitol
1/2 teaspoon rum essence
red currants (for garnishing)

How to Cook Mango and Pistachio Mousse

1. Add the pistachios to a blender and crush them. Set aside.
2. Add the mango to the blender and puree it.
3. Strain it into a bowl.
4. Add the mascarpone and xylitol. Mix until even using a spatula.
5. Add the rum essence and the crumbled pistachios. Stir them in.
6. Transfer the mixture to a piping bag.
7. Serve it in a glass, topped with more pistachios and garnished with red currants.