Mango Mascarpone Mousse

I always somehow find out that there is a bit of mascarpone cheese left in the fridge, but I don’t know what to do with it. So, I discovered this recipe: Mango Mascarpone Mousse.

Full guide: Mango Mascarpone Mousse

1. In a large bowl, after your mascarpone cheese has come back to room temperature, combine the mascarpone cheese, sugar, and vanilla together.
2. Whisk them well until they combine nicely into a smooth cream. Set it aside.
3. Full guide: Mango Mascarpone Mousse

In another bowl, whisk the whipping cream. Make sure that your whipping cream is cold before whisking. It's important to whisk the whipping cream until it reaches soft peaks, and be sure to stop whisking at the right time. Refer to instructions on how to whip cream by hand if necessary. If you are using a hand mixer, whip it at the slowest speed level and maintain a one-way circular motion. I usually whip in a clockwise direction. Stop when you reach soft peaks (image below).

Full guide: Mango Mascarpone Mousse

Using the folding technique, slowly and gently fold the whipped cream into the mascarpone cheese cream. Be gentle to maintain the fluffy form of the whipped cream. Always remember to fold in one direction only, either clockwise or counterclockwise, until everything is well mixed.

Full guide: Mango Mascarpone Mousse

Carefully use a spoon to scoop the mousse into the prepared glasses

Full guide: Mango Mascarpone Mousse