Go Back

Mango Jasmine Chiffon

A light and airy dessert combining rich mango flavor with the delicate aroma of jasmine tea, perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert
Cuisine: Fusion, Tropical
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups mango puree
  • 1/4 cup jasmine tea, brewed and cooled
  • 1 cup heavy whipping cream
  • 1/2 cup granulated sugar
  • 4 pieces egg whites
  • 1 tablespoon gelatin
  • 1/4 cup cold water
  • 1 pinch salt
Garnish
  • Mango slices and jasmine flowers

Method
 

Preparation
  1. Start by dissolving the gelatin in cold water. Let it sit for about 5 minutes to bloom, then gently heat it until fully dissolved. Set aside.
  2. In a large mixing bowl, pour in the heavy whipping cream. Using a hand mixer, whip until soft peaks form, then gradually add in the granulated sugar until stiff peaks form. Set aside.
  3. In another bowl, combine the mango puree and brewed jasmine tea. Stir well to blend the flavors.
  4. Mix the dissolved gelatin into the mango and tea mixture, ensuring it's well incorporated.
  5. In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gently fold these whites into the mango mixture for added fluffiness.
  6. Gradually fold the whipped cream into the mango mixture until everything is combined.
  7. Pour the chiffon mixture into a suitable mold and allow it to chill in the refrigerator for at least 2 hours or until set.
  8. Once set, gently remove from the mold, garnish with mango slices and jasmine flowers, and serve.

Notes

For a dairy-free option, use coconut cream instead of heavy whipping cream. Ensure the gelatin is completely dissolved and cooled before adding to the mixture to prevent lumps. Avoid overbeating the cream or egg whites to maintain the desired texture. The dessert can be stored in the refrigerator for up to 3 days or frozen for future use.