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Mango Mousse

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RECIPE: MANGO MOUSSE

Mango Mousse is an easy to make, creamy, velvety, delectable dessert made from whipped cream, fresh mango and a vegetarian gel. Vege gel is made from carrageenan( A gelling agent extracted from red seaweed) and locust bean gum (a thickner from the seeds of carob tree). I prefer using Dr. Oetker Vege-Gel.

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 A 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. Remembered, 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.

SHARING MANGO MOUSSE RECIPE WITH THE GROUP FOODIES _ REDOING OLD POSTS 

The Group Foodies_Redoing Old Posts, started by Renu helps the members to make an effort to update old posts. This group has helped me so far to focus on posts that need redoing. With mango season, posting Mango Mousse, a much improved version, light, soft and creamy and perfect as a summer dessert.

Updated on 16/04/2021. First Published on 26/06/2012

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

 

Dietary Tips:

 

Print

MANGO MOUSSE

Creamy, airy, luscious tropical flavoured mango mousse is an ideal summer time dessert.
Course Dessert
Cuisine American, fusion
Keyword best mango mousse recipe, easy recipe, homemade mango mousse, mango mousse with vegetarian gelatine, no gelatine mousse, vegetarian
Prep Time 15 minutes
Setting Time: 8 hours 8 hours
Servings 4
Author mayurisjikoni

Ingredients

  • 2 cups ripe mango chopped
  • 1 tbsp lemon juice
  • ¼ tsp cardamom powder
  • 1 sachet(6.5g) VEGE GEL
  • 3 tbsp powdered sugar
  • 1 cup whipping cream
  • 4 tbsp milk
  • 8-10 strands saffron
  • extra chopped mango for topping
  • 2 passion fruits remove the pulp, OPTIONAL

Instructions

  • Sprinkle gelatin over 3 tbsp milk. Stir gently and leave it aside for 10 minutes.
  • Heat the remaining 1 tbsp milk. I allow it to heat up for 20 seconds in the microwave oven.
  • Add the saffron and allow it to infuse.
  • 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 gel mixture and stir till the gel melts completely. I allowed it to heat up in the microwave oven for 15 seconds.
  • Pour the gel mixture into the mango puree mixture and mix well.
  • Fold in the whipped cream into the mango puree mixture.
  • Divide the mousse between 4 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 8-12 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.
  • If you want to use normal gelatin, you can. It will set faster than the vege gel. I like to use Dr. Oetker Vege -Gel.
  • Generally 2 cups of mango cubes will give about 1½ cups of puree.

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