Mango Mousse
Products used in this recipe
Ingredients
Mousse
- 1 cup Baladna whipping cream
- 1/2 cup condensed milk
- 1 fresh mango
- 5g mint
How it's made!
- 1. Begin by pureeing the fresh mango in a blender or food processor until smooth.
- 2. In a medium bowl, beat the whipping cream until stiff peaks form.
- 3. Add the condensed milk to the whipped cream and fold it in gently until well combined.
- 4. Add the mango puree to the cream mixture and fold it in gently until well combined.
- 5. Finely chop the mint leaves and fold them into the mousse mixture.
- 6. Pour the mousse into a serving dish or individual serving glasses.
- Chill the mousse in the fridge for at least 2 hours, or until set.
- Serve the mousse chilled, and enjoy!
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Chicken Majboos (Qatari Machboos)
Sauté the aromaticsHeat ghee/oil in a large pot.Add chopped onions and cook until golden.Add garlic and ginger; sauté for 1 minute.Add chicken & spicesAdd chicken pieces and brown them on all sides.Add: turmeric, cardamom, cinnamon stick, cloves, bay leaf, black lime, cumin, coriander, black pepper, BaharatStir for 2 minutes until fragrant.Add tomatoes & tomato pasteStir in chopped tomatoes.Add tomato paste.Cook until tomatoes soften and the oil separates.Build the brothAdd 4–5 cups hot water.Season with salt (add stock cube if using).Cover and simmer 25–30 minutes until chicken is cooked through.Remove chicken and set aside.Strain the broth (optional but recommended for a clean rice texture).Prepare the riceAdd the washed, soaked rice into the broth.Add saffron + warm milk mixture if using.Cover and cook on low heat 18–20 minutes, until rice is fluffy.Roast/grill the chicken (optional but traditional)Place cooked chicken under the oven broiler for 5–10 minutes for a golden color OR pan-sear until crispy.AssembleFluff the rice gently.Place chicken pieces on top.Garnish with fried onions, toasted nuts, and coriander.Tips for Perfect MajboosBlack lime (loomi) gives authentic Qatari flavor. Do not skip!Use long-grain basmati for fluffy, separate rice.The tomato paste + spices + onion base is the heart of the dish.Adding saffron soaked in Baladna Milk boosts aroma and colorGrilling the chicken enhances flavor and makes it restaurant-style.