Eggless Mango Mousse
Creamy, airy, fruity, and fluffy Eggless Mango Mousse is a summer dessert that is not very sweet. It is so full of sweet mango flavors.
Recipe Source Link:https://www.mygingergarlickitchen.com/eggless-mango-mousse/
« Go back Print this recipe »
Prep Time = 02 minutes
Cook Time = 4 hour(s) 15 minutes
Total Time = 4 hour(s) 17 minutes
Category = Dessert
Cuisine = French
Serves = 8
Nutrition Info = 209 calories
Serving Size = 1 serving
» For Mango Mousse //
- 2 large sized well-ripened mangoes (mine weighed about 1000 grams)
- 400 ml chilled heavy whipping cream
- 1/3 cup powdered sugar
- A few drops of vanilla or mango extract (optional)
- 1 teaspoon agar agar powder (you can also use flakes, see notes)
- 2-3 tablespoons warm milk
» For Serving //
- Some whipped cream (optional)
- Mango puree (optional)
- Chopped mangoes (optional)
- Halved strawberries (optional, only for presentation)
» Equipments Needed //
- Cutting board
- Hand mixer
- Sharp knife
- Mixing bowls
» How To Make Mango Puree //
- Chop mangoes.
- Add chopped mangoes to a blendee, and puree until smooth and creamy.
- Mango puree is ready. Set it aside.
» How To Make Mango Mousse //
- Add 1 teaspoon agar agar powder to a bowl along with 2-3 tablespoons of warm milk.
- Stir well and let it sit to dissolve for 1 minute.
- Microwave for 1 minute and stir again. Let it cool. (If you don't want to use the microwave then boil agar agar in a pan along with 1/4 cup of milk, and then simmer for 3-4 minutes.)
- In a large mixing bowl add the cold whipping cream and whip for about 2 minutes.
- Next, add powdered sugar, vanilla extract, and whip for 9-10 minutes until medium peaks form. If you're looking for a mousse with a more solid texture, then you can also whip the cream until stiff peaks form.
- Add cooled agar agar mixture and whip for another minute.
- Add pureed mangoes and fold gently until combined.
- Using a soft spatula, gently and thoroughly fold mango puree into the whipped cream until fully incorporated.
- Pour the mousse into dessert glasses or bowls.
- Refrigerate and allow to set for at least 4 hours before serving.
- Once set, you can serve it as it is or top it with some whipped cream, mango puree, chopped mangoes, and some strawberries.
- Enjoy chilled!
- I am using agar agar powder here, but you can also use flakes. If using flakes then dissolve agar agar in about 1/4 cup milk and microwave for 3 minutes. You can also simmer for 10-15 minutes in a pan.
- You can skip agar agar powder if you dont fuss about super airy and light texture of your mousse.
- For decoration, reserve some of the whipped cream and mango puree in separate bowls.
- If you dont have mangoes, then you can also use storebought mango puree. For this recipe, you will need 1 3/4 cups of mango puree.
- Always use warm liquid to dissolve agar agar powder. Do not use super-hot liquid, or else it will clump.
- I added few drops of vanilla extract to this recipe. But it is entirely optional. You can skip flavouring or choose any other flavourings such as mango, saffron or cardamom.
- You can easily adjust the amount of sugar according to your taste and natural sweetness of mangoes.
- Always use well-ripened sweet mangoes to get the best result.
- You can also replace sugar with the same amount of sweetened condensed milk.
- You can store mango mousse in the fridge, covered with plastic wrap, for up to 3 days.
- This recipe can easily be doubled or tripled.
For questions and suggestions:
If you have any questions or suggestions about this recipe, please do contact us via this contact form or via the social channels:
Website: www.mygingergarlickitchen.com // Contact Form // Facebook Page // Youtube Page // Instagram Page // Pinterest Page