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A slice of bright yellow Mango Mousse Thermomix Cups dessert with a biscuit base and coconut flakes.

Mango Mousse Thermomix Cups

  • Author: Emma
  • Total Time: 8 hours 25 min
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

Create a silky, bright mango mousse effortlessly using your Thermomix. This recipe features a simple biscuit base and a smooth, tropical topping, perfect for elegant individual servings.

Ingredients

Scale
  • 150 grams butter
  • 250 grams plain biscuits eg Arnott’s Marie
  • 500 grams cream cheese softened, chopped into large pieces
  • 160 grams caster sugar
  • 1 tablespoon gelatine powder
  • 1/4 cup boiling water
  • 400 grams mango flesh chopped into pieces
  • 300 mls thickened cream

Instructions

  1. Lightly grease the base of a 22cm springform tin and line the sides with baking paper. Set the tin aside.
  2. Place the butter into your Thermomix bowl and melt for 2 minutes, 60 degrees, Speed 2.
  3. Add the biscuits and blitz for 5 seconds, Speed 5 to crush and combine. Scrape down the sides of the Thermomix bowl and blitz for a further 4 seconds, Speed 5 or until the biscuits are crushed and combined with the melted butter.
  4. Transfer the biscuit mixture to your prepared tin and push down with the back of a spoon to flatten the surface. Place the tin into the fridge until needed.
  5. In a clean and dry Thermomix bowl, add the cream cheese and caster sugar and mix for 20 seconds, Speed 3. Scrape down the sides of the bowl and mix for a further 15 seconds, Speed 4 until smooth and creamy. Scrape down the sides of the bowl.
  6. Dissolve the gelatine in the boiling water and set aside.
  7. Add the mango pieces and thickened cream and mix for 20 seconds, Speed 4 to combine.
  8. Scrape down the sides of the bowl and turn your Thermomix onto speed 4. Remove the measuring cup and slowly pour the gelatine mixture into your Thermomix with the motor running. Once you add all the gelatine, mix on speed 4 for 20 seconds.
  9. Scrape down the sides of your Thermomix bowl and mix for a further 20 seconds, Speed 4 until the mixture is smooth.
  10. Transfer the cheesecake mixture to the prepared tin and gently smooth the surface. Place the Mango Cheesecake into the fridge for a minimum of eight hours (preferably overnight) to set before cutting into pieces to serve.

Notes

  • For individual servings, transfer the mousse mixture into small glass cups or ramekins instead of a springform tin.
  • This dessert looks best when served chilled, showcasing the bright color of the mango.
  • You can use fresh or frozen mango pieces for the mousse mixture.
  • Prep Time: 20 min
  • Cook Time: 5 min
  • Category: Dessert
  • Method: Thermomix
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 cup
  • Calories: 450
  • Sugar: 35
  • Sodium: 250
  • Fat: 32
  • Saturated Fat: 20
  • Unsaturated Fat: 12
  • Trans Fat: 0
  • Carbohydrates: 38
  • Fiber: 1
  • Protein: 6
  • Cholesterol: 95

Keywords: Mango Mousse, Thermomix Cups, Mango Dessert, Thermomix Mousse, Biscuit Base, Tropical Dessert, No Bake

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Find it online: https://senarecipes.com/mango-mousse-thermomix-cups/