CHERRY AND MANGO MOUSSE

CHERRY AND MANGO MOUSSE

EDITED; This recipe was featured on Sweet Inspiration link party on 17th August 2017, Check here.

In June 2013, which was my first summer in Canada, one day, my daughter told me, “Mom, cherries are in season now; we are going to enjoy these fresh red beauties in the next few months”. I couldn’t believe her words. Then I shook my head and told myself, ‘you are in Canada, Sadhna, life and foods are different here’, I took a deep breath and asked her “Are you sure, you get fresh cherries here?” She looked at me with a surprise in her eyes and said, “Yes, of course, you are in Canada, and this country is called a country of berries”. I was thrilled with the feeling that I am in a country of berries where I will experience the pleasure of eating fresh cherries from the farm because, throughout my life, I never had that privilege of enjoying the fresh cherries. I lived in three continents and six countries, but never got fresh cherries to eat or to use in my cooking, may be because of the climate and vegetation found in those areas. Throughout my long stay in Africa, I always used canned or tinned cherries whenever I wanted to use them in my cooking.

Over the years now I have enjoyed the different types of berries here in Canada, which I had never experienced before. I love these berries because of their taste, flavour, variety, awesome colour and enormous health benefits. Here a lot of varieties of berries are available like- strawberries, blueberries, raspberries, blackberries, gooseberries, cranberries etc. Some of these berries are available throughout the year but some are only seasonal, and of course, frozen berries are available throughout the year. Apart from enjoying the taste as it is I am using my cooking skills to learn, try and test some new recipes with them.

Cherries are my favourite super food. They look good, taste good, have lots of health benefits and their red colour is so adorable, which can attract foodies like me to use in our culinary journey. The only problem is that they are available only for a short period of time that is from May to July here in Calgary, it seems cherry season comes and goes in a blink of an eye. I wish they were available for a longer time, being my favourite fruit, I want them always in my fridge but thank goodness, frozen cherries are available here throughout the year. That’s a relief; at least I can use the frozen ones even when they are not in season.

I have already tried and tested many recipes with cherries, I have already shared some of them, check this Cherry trifle. Soon I am going to share more of them. Coming to the recipe, this is a quick and easy way to enjoy cherries in the summer, and this is a very simple recipe. I wanted to make it lighter so I didn’t add any whipped cream, if you want to make it rich you can add whipped cream to it. The main purpose of making it light was to enjoy more servings without the feeling of guilt.

RECIPE

INGREDIENT

• 1 cup sliced cherries
• 1/4 cup sugar for cherries
• 1 packet of cherry jelly ( I used vegetarian jelly)
• 1 cup hot water
• 1 cup sliced mangoes
• 1/4 cup sugar for mangoes
• 1 packet of mango jelly
• 1 cup hot water
• 2 tbs pumpkin seeds for garnishing.

METHOD

• Make a puree of sliced cherries in a blender, add sugar and pulse again, keep it aside.
• Mix the packet of jelly (40 grams) in a cup of hot water, mix well and add to the cherry puree (Read and follow the instructions on the packet)
• Carefully pour into 4 tilted glasses and keep it in the fridge for 6-8 hours.
• Now make the puree with sliced mangoes in a blender, add sugar and pulse more.
• Mix the packet of mango jelly in 1 cup of hot water and add to the mango puree.
• Straighten the glasses and carefully pour in the remaining space in the glasses, you will find that the cherry puree is already set at an angle in those glasses.
• Keep it again in the fridge for 6-8 hours, with the glasses straight.
• Decorate with pumpkin seeds on top and serve.

Note- Glasses can be tilted in some small bowls or a cupcake muffin tray.

I am sharing this recipe as my blog post entry to Fiesta Friday and Sweet Inspiration party and with Meatless Monday and Hearth and Soul blog party with cook blog share and Cook once eat twice and with Ful plate Thursday and with we are pinnable and Simple and in season