How to make mango mousses smooth? I am using the egg yolk to make the mousses.?

Answer 1

You should use the egg whites beaten to stiff peaks, not the egg yolk, the yolk will not give you the volume that the white will, plus the flavor of the mousse will be too "eggy".

As Auntie stated, puree the mango then pass through a fine drum sieve (tamis), or chinoise (french for fine strainer), this removes the pulp from the mango puree, another option is to find a good mango puree in a retail or online store, just make sure it doesn't have too many added ingredients or preservatives.

Hope this helps

Answer 2

This is my recipe, it's always smooth

2 mangoes
2 1/2 tablespoons honey
2 tablespoons fresh lime juice
1 1/4 cups heavy cream
2 egg whites

Cut the mangoes on both sides of the pit. Reserve a few slices for decoration, if desired.
Scoop out the rest of the flesh and purée in a blender or food processor fitted with the steel blade.
Add the honey and lime juice and purée until smooth.
Whip cream to soft peaks; fold into mango mixture.
Beat egg whites until stiff. Stir half of whites into mousse, blending well. Fold in remaining egg whites, making sure there are no lumps.
Spoon into individual dessert glasses or a serving bowl. Garnish.

Answer 3

Puree the mango and strain it through a seive before finishing the mousse.

Answer 4

I don't know, but that sounds really good