Chilean Lucuma Mousse

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This silky Chilean mousse showcases the caramel-maple flavor of ripe lucuma, a subtropical Andean fruit beloved in Chile and Peru. The bright golden pulp is folded into softly whipped cream and a cloud of meringue, then chilled until spoonably light. It is a no-bake dessert that feels elegant but comes together in minutes.

Nutrition Facts

Per serving (estimated)

• 295 kcalCalories
• 16 gFat
• 9 gSaturated Fat
• 32 gCarbs
• 2 gFiber
• 27 gSugar
• 5 gProtein
• 85 mgSodium
• 410 mgPotassium
• 75 mgCalcium
• 0.8 mgIron
• 9 mgVitamin C
• 190 mcgVitamin A

Ingredients

For the Lucuma Base

• 1 cup ripe lucuma pulp (frozen or fresh), thawed until soft
• 1/3 cup powdered sugar, sifted
• 1 tbsp fresh lime juice
• 1 tsp pure vanilla extract

For the Meringue and Cream

• 1 cup heavy cream, well chilled
• 3 large egg whites, at room temperature
• 1/4 cup granulated sugar
• 1/8 tsp fine sea salt

For the Garnish

• 1/2 cup extra whipped cream
• 2 tbsp finely crushed pecans or walnuts
• 1/4 cup fresh raspberries or strawberries
• 1 tbsp grated dark chocolate (optional)

Directions

1. If using frozen lucuma pulp, thaw it in the refrigerator overnight or at room temperature for about 2 hours until soft and scoopable.
2. Place the lucuma pulp in a blender or food processor with the powdered sugar, lime juice, and vanilla extract; blend on high until completely smooth, about 60 seconds, scraping down the sides once.
3. In a chilled bowl, beat the heavy cream with an electric mixer on medium-high speed until soft peaks form, about 2 minutes; cover and refrigerate while you prepare the meringue.
4. In a separate clean, grease-free bowl, beat the egg whites with the salt on medium speed until foamy, then gradually sprinkle in the granulated sugar while continuing to beat, increasing speed to high until stiff, glossy peaks form, about 3 to 4 minutes.
5. Fold the lucuma puree into the whipped cream with a rubber spatula using gentle cutting and turning motions until evenly combined with no white streaks remaining.
6. Lighten the mixture by folding in one-third of the meringue first, then fold in the remaining meringue in two additions, taking care not to deflate the air you have incorporated.
7. Spoon or pipe the mousse into five individual serving glasses, ramekins, or coupes, filling each about three-quarters full and smoothing the tops.
8. Cover loosely with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, until the mousse is set, chilled, and spoonably firm.
9. Just before serving, top each mousse with a dollop of the reserved whipped cream, a scattering of crushed pecans, a few fresh berries, and a light dusting of grated dark chocolate if desired.

Cook’s Notes

• Lucuma has a flavor often described as a cross between maple syrup, sweet potato, and ripe mango; choose fully ripe fruit or high-quality frozen pulp for the sweetest, most aromatic mousse.
• Make sure the egg white bowl and beaters are completely grease-free and free of any yolk traces, or the meringue will not whip to stiff peaks.
• Lucuma powder (dehydrated) can be used if fresh or frozen pulp is unavailable; reconstitute 1/2 cup of powder with 1/2 cup warm water and let cool completely before blending.
• For a denser, richer mousse, reduce the meringue by half and use slightly more whipped cream.
• The mousse keeps well covered in the refrigerator for up to 2 days, though the airy texture is at its peak within the first 24 hours.

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