MANGO JELLY MOUSSE WITH CHOCOLATE…bidding a sweet farewell!

The mango season cometh, & now, the mango season goeth!! I think it’s now sadly the fag end of the much touted & celebrated mango season in India…& all stone fruits have beaten a retreat one by one. We are enjoying the last clutch of pretty expensive mangoes which are tortuously bidding us adieu…which meant it was time to make a mangoee something with chocolate for Meeta’s What’s For Lunch Honey? for her event, Monthly Mingle August 2008: Fruit & Chocolate. She called for a combination of fruit & chocolate & I thought this up on a day I had been run desperately up the wall by my pre-teen!! I was ready to burst, so I took self-imposed exile, thought it better to positively use my angry energy & thought this combination up. Recharged & ready to go…I made this Mango Jelly Mousse with Chocolate! It was light, fresh & delicious. I was thrilled because it tasted really nice. Dressed it up with some bling, thanks to an idea I saw at Helen’s @ Tartlette, where she used beaten silver paper sheets to garnish.

The good thing about this fruity delight is that it can me made in advance & can sit in the fridge for 2-3 days. I dare say it would taste great with passion fruit too…just a thought over the top of my head, since we don’t get passion fruit in India.

While on the fruit story, let me share with you pictures of an old man who comes by my door religiously every morning at 8am with a rickety old cart full of lovingly arranged fruit. He gets up at 3 every morning, goes to the wholesale bazaar (mandi) & picks up his fruit. Even though I get my fruit from my regular fruit & vegetable vendor, I always buy something from him. He’s here every single morning with a hope in his heart. How can I let him down? Take a look. I also took a picture of the rickety old broken scale he uses…everything goes for weights, even stones!! LOL!!

And the next picture is of an old village lady who decided to join in with the photography blitz. She was just walking down the road selling stuff from the basket on her head. The list of stuff on sale was more than even Walmart would store under their roof!! It was hilarious…she was insistent that I just take a look at her wares. I didn’t as I was in a hurry, but I took some pictures nevertheless as she was very excited to be snapped.The poor fruit seller was not to happy man to lose his 5 minutes of fame to a lady who stole his thunder!!

Back to the recipe for Meeta…
Mango Jelly Mousse with Chocolate
Ingredients:

Mango pulp – of 5 mangoes / sieved
Chocolate ganache – 1/2 cup
Gelatin – 3 tsps
Cream – 100 ml
Powdered sugar – 1 tbsp
Slivered almonds & pistachios , beaten silver sheets

Method:

• Blend the mango chunks with an immersion blender & sieve for fibres.
• Put the gelatin in 1/4 cup of boiling water, mix well & let is sit for 2 minutes until dissolved.
• Put a tbsp of ganache into each wine glass & gently swirl around to spread.
• Whisk the gelatin well into the mango pulp.
• Put into the freezer for 5-10 minutes to set.
• Pour over mango pulp into each glass & chill for an hour for the mango pulp to set.
• Top each glass with a tsp of whipped cream & garnish with slivered almonds & pistachios.
• Top with some beaten silver paper (chandi ka vark) if desired.
• Chill until served.

A refreshing, light & elegant dessert!