Caribbean Delight: Kurumba mousse

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This recipe is a delectable combination of tropical flavors. The tangy-sweet tones of the passion fruit provide a vivid juxtaposition to the richness of the cream cheese and whipped cream. The rum, which is faint yet there, adds warmth and richness to the mousse.
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Total time : 45 minutes
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Imagine this: A creamy, dreamy mousse gently infused with the exotic allure of passion fruit and rum, nestled above a bed of vivid, sweet-and-spicy mango salsa. That’s the enchantment of the Kurumba mousse, a dish that transports your taste buds to the Caribbean’s sun-drenched coasts.

Kurumba mousse
panna cotta with pineapple slices

What is the Kurumba Mousse:

Kurumba mousse is a delectable combination of tropical flavors. The tangy-sweet tones of the passion fruit provide a vivid juxtaposition to the richness of the cream cheese and whipped cream. The rum, though faint yet there, adds warmth and richness to the mousse.

The mango salsa, however, is the true star of the show. Mango chunks burst with sweetness, while a hint of chile heat and the fragrance.
Each spoonful is certainly a fun interplay of sweet, spicy, and creamy flavors on your tongue.

Above and Beyond the Plate:

The Kurumba mousse is an experience, not just a dessert. It’s the ideal way to cap off a tropical-themed dinner party, a show-stopping centerpiece for a summer potluck, or simply a sumptuous treat to enjoy on a quiet afternoon. The brilliant colors, enticing fragrances, and explosion of flavors in each bite will take you to a sun-kissed paradise.

So remember when I said “a dish that transports your taste buds to the Caribbean’s sun-drenched coasts”, that wasn’t a metaphorical statement but actually true. Think of it in terms of an etymological statement. This recipe is a popular Caribbean cuisine.

Kurumba mousse with sweet and spicy mango: A Caribbean Cuisine

Passion fruit, mango, and rum are among the ingredients used in the Kurumba mousse, which is popular in Caribbean cuisine. Passion fruit offers a zesty punch and a splash of color, while ripe mango bursts with sweetness and a hint of tropical richness. Rum, a popular alcohol in the Caribbean, adds warmth and richness to the mousse.

Cultural Influences: The vivid and tasty blend of sweet and spicy in the mango salsa symbolizes the Caribbean’s fusion of cultures and influences. This delightful combination of flavors reflects the region’s lively spirit and unique culinary traditions.

Festive Appeal: With its stunning presentation and wonderful flavors, the Kurumba mousse feels like a festival on a plate. This exuberant mentality complements the happy and colorful ambiance nicely.

The result is a Kurumba mousse with sweet and spicy mango.

Are you ready to create some Kurumba magic?

Let’s gooo

Kurumba mousse with sweet and spicy mango

This recipe is a delectable combination of tropical flavors. The tangy-sweet tones of the passion fruit provide a vivid juxtaposition to the richness of the cream cheese and whipped cream. The rum, which is faint yet there, adds warmth and richness to the mousse.
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Course: Dessert
Cuisine: Carribbean
Keyword: Kurumba mousse with sweet and spicy mango
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Calories: 123kcal

Equipment Required

  • Bowl, Refrigerator, Pan, Knife

Ingredients

  • For the Kurumba Mousse:
  • 200 ml coconut milk
  • 25 ml milk
  • 3 cm of vanilla paw
  • 1 Pkg. bourbon vanilla sugar
  • 1 El brown sugar
  • 1.5 TL ground cardamon
  • 45 ml Batida de Coco
  • 15 g coconut flakes
  • Tent of 1/2 organic glue
  • 3 sheets of gelantine
  • 125 ml percussion + 1/2 EL dust sugar
  • For the Mango Salsa:
  • 100 g Mango meat
  • 1/2 TL Cardamon
  • Juice 1/2 organic glue
  • 2 tables
  • 6 EL water
  • optional: 1/2 EL brown sugar if the mango does not taste very sweet
  • Decoration:
  • Coconut turkey
  • molten dark envelope
  • Chocolate bars

Instructions

  • For the Kurumba Mousse:
  • In a large bowl, beat together with passion fruit puree, rum (if using), powdered sugar, dust sugar, and vanilla extract until smooth and creamy.
  • Roast coconut flakes in a pan (without fat). When they begin to smell, pull from the stove – that does not take long.
  • Caution: When the coconut flakes becomes brown, this means they are no longer cookable, so it would be best to take them out and keep them aside for use.
  • Boil coconut milk with milk, sliced vanilla sugar, bourbon vanilla sugar, brown sugar, cardamon and lime-zests. Stir well during boiling with a snow broom so that the sugar dissolves. Take the vanilla out, scrape the mark and put it in the milk. Add the dried coconut flakes and the Batida de Coco and let it boil again briefly. Soak jelly in cold water.
  • Pour cold water to a clogged sink. Place the pot with the boiled milk mixture in the cold water, pour the gelatins and stir continously with the milk mixture. Stir vigorously with the snow until the mass is cooled.
  • Stir slowly into the cooled mass the stiff beaten beat. Pour in ready-made sausages (or let in the pot and once the mousse has gelled “picking”) and put in the refrigerator for at least 4 hours.
  • For the Mango Salsa (Spicy Mango)
  • Take 100g mango meat and a ripe (very sweet) mango cut into pieces and spice briefly with a bar mixer – it can remain quiet a few larger pieces, it does not have to be a puree. Add cardamon, rum, lime juice and water and stir to boil. Once the water is boiled, take the pot from the stove and let it cool out for at least 2 hours in the refrigerator.
  • About 20 minutes before serving the Kurumba mousse and the Mango sauce from the refrigerator. Melt some coconut turkey in the water bath. Then add with it a skinned TL mango sauce to the Kurumba mousse and serve together with the melted envelope. If you have time and pleasure, you can spray and dry a chocolate grill at least half a day before hand from cooking chocolate and garnish the Kurumba mousse.
Nutrition Facts
Kurumba mousse with sweet and spicy mango
Amount Per Serving (456 g)
Calories 123 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 11g55%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 1g
Cholesterol 1mg0%
Sodium 10mg0%
Potassium 136mg4%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 36IU1%
Vitamin C 1mg1%
Calcium 18mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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Kurumba mousse with sweet and spicy mango
(Recipe for 6 small stretch glasses of 80ml)


Ingredients in making Kurumba mousse with sweet and spicy mango

  • 200ml coconut milk
  • 25ml milk
  • 3 cm of vanilla paw
  • 1 Pkg. bourbon vanilla sugar
  • 1 El brown sugar
  • 1.5 TL ground cardamon
  • 45ml Batida de Coco
  • 15 g coconut flakes
  • Tent of 1/2 organic glue
  • 3 sheets of gelantine
  • 125ml percussion + 1/2 EL dust sugar

Instructions

  • In a large bowl, beat together with passion fruit puree, rum (if using), along with powdered sugar, dust sugar, and vanilla extract until smooth and creamy.
    Then roast coconut flakes in a pan (without fat). Immediately they begin to smell, pull from the stove – that does not take long.
  • Caution: When the coconut flakes becomes brown, this means they are no longer cookable, so it would be best to take them out and keep them aside for use.
  • Then Boil coconut milk with milk, sliced vanilla sugar, bourbon vanilla sugar, brown sugar, cardamon and lime-zests. Stir well during boiling with a snow broom so that the sugar dissolves. Also Take the vanilla out, scrape the mark and put it in the milk. Add the dried coconut flakes and the Batida de Coco and let it boil again briefly. Soak jelly in cold water.
    Pour cold water to a clogged sink. Then Place the pot with the boiled milk mixture in the cold water, pour the gelatins and stir continously with the milk mixture. Stir vigorously with the snow until the mass is cooled.
    Stir slowly into the cooled mass the stiff beaten beat. Pour in ready-made sausages (or let in the pot and once the mousse has gelled “picking”) and put in the refrigerator for at least 4 hours.


Sweet spicy mango sauce
(Recipe for 6 small stretch glasses of 80ml)

Kurumba mousse


100g Mango meat
1/2 TL Cardamon
Juice 1/2 organic glue
2 tables
6 EL water
(optional: 1/2 EL brown sugar if the mango does not taste very sweet)


Take 100g mango meat and a ripe (very sweet) mango cut into pieces and spice briefly with a bar mixer – it can remain quiet a few larger pieces, it does not have to be a puree. Add cardamon, rum, lime juice and water and stir to boil. Once the water is boiled, take the pot from the stove and let it cool out for at least 2 hours in the refrigerator.


Decoration:
Coconut turkey
molten dark envelope
Chocolate bars
About 20 minutes before serving the Kurumba mousse and the Mango sauce from the refrigerator. Melt some coconut turkey in the water bath. Then add with it a skinned TL mango sauce to the Kurumba mousse and serve together with the melted envelope. If you have time and pleasure, you can spray and dry a chocolate grill at least half a day before hand from cooking chocolate and garnish the Kurumba mousse.


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