Mango and cannabis together are a great duo, not only because the sweet fruit tastes fantastic and is perfect for munchies, but also because the combination of mango and cannabinoids can enhance and prolong the effects.
Mangoes contain a terpene also commonly found in cannabis that can significantly increase cannabis levels, making it stronger and longer lasting.
Based on this, we created an airy infused mango mousse on chocolate bisque.
Of course, we chose a fruity “Mango Haze” variety for this one.
For the chocolate biscuit:
For the biscuit base, we baked a baking sheet with the basic recipe for dark biscuit and later cut out the base with a ring mold. Basic recipe:
- 8 egg
- 250g sugar
- 100g starch
- 100g flour
- 50g cocoa powder
- 40g melted butter
For the preparation, eggs and sugar are beaten in the water bath until fluffy to the rose, removed from the water bath and continue beating until the mass has cooled down and no longer contains significant heat.
Flour, cornstarch and cocoa are mixed together and sifted into the mixture in 2-3 stages, likewise the melted butter is added gradually and gently folded in with a whisk. Make sure that as much air as possible does not escape, but the dough remains nice and airy.
The evenly mixed dough is now spread on a baking tray covered with baking paper and baked in a preheated oven at 180°c for about 10 minutes. A wooden skewer can be used to test whether the base is baked.
After cooling, cut out rings with a ring mold or cup, which are dusted with cocoa before serving.
Ingredients for the mango mousse:
- 300ml milk
- 3 egg yolks
- 75g sugar
- 0,4 L whipped cream
- 5 sheets of Gelatine
- 400ml mango puree
“Mango Haze” infused Hemp oil
For the preparation of the mousse, milk, sugar and egg yolk are mixed in a water bath to rise.
When the mixture is puffed on a wooden spoon and the cream spreads in waves, forming the image of a rose, the consistency is correct.
The infused oil is now mixed with the mango puree. We have used on the amount 660mg THC.
Gelatin is soaked in a water bath and stirred into the still warm mass until it has dissolved.
The cream is whipped until stiff and placed in the refrigerator, as well as the egg mixture to cool in the refrigerator until the gelatin begins to solidify. Now the mango puree is stirred in. When the mixture is cool enough and begins to solidify again, about 1/3 of the whipped cream is gently folded in and again placed in the refrigerator for a few minutes before the rest of the cream is gently folded in.
The mango cream is now placed in a bowl or mold and placed in the refrigerator for at least 4 hours, but preferably covered overnight.
To serve, draw the classic way with 2 warm tablespoons of dumplings and arrange.
We have our nock on the chocolate biscuit cake, garnished with fruit and a ring of chocolate.
