Mango Mousse

June 26, 2012mayurisjikoni
Blog post

What is a Mousse?

I love making mango mousse whenever mangoes are in season. So what is a mousse? A mousse can be sweet or savory. Its soft food whereby air bubbles gives it a light and airy texture or can be creamy and fluffy. It all depends on the ingredients used. While I’ve not tasted any savory mousse so far but enjoy the sweet ones.

Basic Components of Mousse

The Base – using fruit puree, chocolate, cheese, yogurt, meat or fish.

The Binder – the binder can be whisked egg white, gelatin, agar agar or chia seeds.

The Aerator – usually whipped cream or egg whites are used.

The Flavoring – spices, herbs, extracts, seasoning, etc.

 

In the Past:

I once tried out a mango mousse using a recipe from a Tarla Dalal book. At that time had no idea how the texture of a mousse should be. Though the taste was awesome, the texture I realized much later was all wrong. It was set more like a cheesecake than a mousse. Mousse texture should be light, airy, when you spoon it holds its shape but not firm. Remember while watching a cookery show on telly the chef mentioned think of the hair mousse or the shaving mousse.

Present Day:

After much trial and error, not wanting to use normal jelly or jello (contains collagen from animals) or raw eggs landed with an easy peasy mousse recipe. I use the basic mousse recipe for all the other fruit mousse I make.

Some Mango Recipes you may want to check out:

Try a different dip:

Mango Sriracha Hummus

Some Starter:

Nachos with Mango Salsa

Some Desserts:

Bakes:

Healthy breakfast Idea :

 

Best ever summer time treat 

Drink:

Some Mango Salads to try:

Fusion Dessert:

Kesar Sooji Phirni with Mango Jelly

My Favorite Curry:

Mango Curry/ Keri nu Shaak

Ingredients required for Mango Mousse

  • Fresh ripe mango – I prefer to use mangoes that are not fibrous. If they are, its best to sieve or strain the mango puree before making the mousse.
  • Whipping cream
  • Sugar – best to use powdered sugar
  • Lemon juice – balances the flavors
  • Agar Agar or Vegetarian Gelatin – for this recipe I’ve used vegetarian gelatin. If you want to use agar agar bear in mind that 1 tsp agar agar powder or 1 tbsp agar agar flakes sets about 1⅓ cups of liquid. I like using Dr. Oetker’s VegeGel.
  • Milk or Water – for the gelatin or agar agar
  • Saffron Strands – for flavoring
  • Cardamom – for flavoring. Cardamom pairs well with mangoes
  • Topping of your choice – I used chopped mango and passion fruit pulp. You can add chocolate, nuts, or a mango puree too.

 

Dietary Tips:

  • Gluten free
  • Suitable for Vegetarians

 

mango mousse 1

mango mousse 2

mango mousse 3

mango mousse 4

MANGO MOUSSE

Creamy, airy, luscious tropical flavoured mango mousse is an ideal summer time dessert.
Prep Time15 mins
Setting Time: 8 hours8 hrs
Course: Dessert
Cuisine: American, fusion
Keyword: best mango mousse recipe, easy recipe, homemade mango mousse, mango mousse with vegetarian gelatine, no gelatine mousse, vegetarian
Servings: 6 people

Ingredients

  • 2 cups ripe mango chopped
  • 1 tsp lemon juice
  • ½ tsp cardamom powder
  • 1 sachet(6.5g) vegetarian gelatin
  • 3 tbsp powdered sugar
  • cup whipping cream
  • ½ cup water
  • 10-12 strands saffron
  • extra chopped mango for topping
  • 2 passion fruits remove the pulp

Instructions

  • Sprinkle gelatin over the milk. Stir gently and leave it aside for 10 minutes.
  • In the meantime, puree the mango in a food processor or blender.
  • Strain it with a sieve if the puree has fibres.
  • Add lemon juice,cardamom and saffron to the mango puree and mix well.
  • Add sugar to the whipping cream.
  • Whip till it forms soft peaks.
  • Heat the gelatin mixture and stir till the gelatin melts completely.
  • Pour the gelatin mixture into the mango puree mixture and mix well.
  • Fold in the whipped cream into the mango puree mixture.
  • Divide the mousse between 8 bowls or glasses.
  • Cover the bowls or glasses with cling film or small lids.
  • Put it in the fridge and allow the mousse to set at least for 6-8 hours or overnight.
  • Top with chopped mango and passion fruit pulp before serving.

Notes

  • Add topping of your choice like mango or other fruit puree, nuts, chocolate, other chopped fruits, etc.
  • If you don't have vegetarian gelatin, use 2 tbsp agar flakes or 2 tsp agar agar powder. When using agar agar work fast as it tends to set quickly. 
  • Adjust sugar according to the sweetness of the mango.

Pin for later:

mango mousse pin 1

A little request:

If you do try this recipe then please either

  • add a comment below,
  • send a picture to my email mayuri.ajay.patel62@gmail.com
  •  tag me as #mayuri_jikoni on Instagram
  • or tag me on Twitter as #Mayuri1962

 

 

 

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