Macadamia Mango Mousse
Upfront disclosure to the mousse die-hards out there: this is not a true mousse. True mousses are made with eggs — they’re the key ingredient, in fact — whereas this one is made with macadamia nut butter. Still, the nutty richness of the macadamia butter is very reminiscent of an eggy richness, and both the nut butter and fresh mango lend this faux-mousse an incredible smoothness. The chai tea gives it all an exotic, spicy flavor. (The macadamia nut butter is worth seeking out for this recipe because it’s so creamy and yet easily blends into the background; peanut butter would be far, far too strong and would override the delicate chai. I think it would also clash with the mango. Cashew butter is your next-best bet if you can’t find macadamia nut butter.)
Macadamia Mango Mousse (which happens to be egg- and dairy-free)
This is enough for a single serving of mousse. Double or triple (or more) as necessary.
1 ripe mango, peeled and chopped (you can use frozen mango chunks, but the mousse won’t have the lightness you’re looking for)
1 T. macadamia nut butter
1/2 cup strongly-steeped chai tea (I used the leftover pot of chai I’d made the night before)
Place all ingredients in blender and blend just until smooth. (Since you’re starting out with soft ingredients, blending shouldn’t take more than 10 seconds.) If you’d like the consistency to be a bit thicker, add another tablespoon of macadamia nut butter. If you’d prefer to have a smoothie rather than a mousse, add another 1/2 cup of chai tea.
Spoon/pour into pretty glass and serve.
Enjoy!
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Tags: breakfast, chai tea, dairy-free, egg-free, macadamia nut butter, mango, mousse, smoothie
Sounds interesting…I love chai, I like mangos in the right dish but its a simple recipe that sounds worth trying.