Mango Mousse
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Mango Mousse, this mango based eggless dessert is extremely easy to make at home within 20 minutes and requires only 3 ingredients – mango pulp, heavy whipping cream and sugar. It has a creamy yet little firm texture as this recipe doesn’t use gelatin or agar gar (vegetarian version) as the setting agent. This mousse recipe uses fresh mango pulp but you can also use the store bought canned mango pulp if it’s not the season of mango. You can make this few hours ago or a day earlier if you want to serve it as the party dessert. Follow the below given recipe with step by step photos and enjoy the chilled mango mousse in the afternoon.
| Ingredients: |
| 1 cup Mango Pulp (fresh or readymade) |
| 2 tablespoons Sugar |
| 1/2 cup Fresh Cream (any heavy whipping cream) |
| 1/4 cup finely chopped Mango Pieces, for garnishing |
Directions:
- If fresh mangoes are not available, you can use readymade mango pulp for this recipe.
- Chill the bowl and attachment of the beater in the freezer for at least 30 minutes.
- Peel and cut ripe mango into small pieces. Transfer approx. 1 cup mango pieces into the jar of a blender. Add 2 tablespoons sugar.
- Blend until smooth puree. If the mango is fibrous strain the pulp and remove hard fibers. Transfer the mango puree in a bowl. Keep 1/4 cup mango puree aside for garnishing.
- Take 1/2 cup heavy whipping cream in a chilled bowl (the bowl kept in the freezer).
- Beat the cream using an electric beater or using a hand beater until medium peaks form.
- Keep 4 tablespoons cream aside for garnishing.
- Add mango puree in batches (1/4 cup puree at a time). Fold gently.
- Add the remaining puree in two batches and fold gently until all combined well.
- Creamy mango cream is ready.
- Take 4 serving glasses and pour 1-2 tablespoons mango puree in each glass. Pour prepared mango cream in it. Garnish with fresh cream and chopped mango pieces. Mango mousse is ready. Keep it in refrigerator for 2-3 hours and serve it chilled.
Tips and Variations:
- MANGO PULP – Either you can use fresh ripe mangoes to make the pulp or you can use store bought ones.
- TEXTURE – This mousse doesn’t have runny texture nor has very firm texture like mousse made with gelatin or agar agar. This one has little firm texture.
- FLAVOR – Add 1/4 teaspoon cardamom powder or 1/4 teaspoon vanilla extract.
- SWEETNESS – Adjust the amount of sugar as per the sweetness of mangoes.
- Keep the mousse in the refrigerator and consume within 2 days.
Taste: sweet
Serving Ideas: Serve mango mousse as a dessert after dinner or enjoy it alone in the afternoon during hot summer days.