Mango mousse

Mango mousse is a quick dessert for mango lovers and quite easy to prepare with just three ingredients. You will not find mango mousse easily in supermarkets but can be made easily in a few minutes with tinned mango puree or fresh mango when in season. If I want to prepare any fruit dessert, my first choice will be mango as it is one of my favourite fruits and only available for a few months in a year.

Mousse must be light, airy, fluffy and creamy. To achieve this you need to beat the cream to the right consistency and then slowly fold the mango puree into the cream until well combined.

I did not use gelatine or agar agar as we do not need to set this dessert. We just need to make them airy, which is possible only by either using egg whites or cream. In this recipe I have also not used the egg whites. Egg whites are not good for the kids.

I have used ripened Alphonso mangoes for this recipe. There are different varieties of mangoes like alphonso, kesar, badami and more but my popular ones are banganapalle and alphonso. If you do not have fresh mangoes, use tinned mango pulp/puree that are easily available in the market.

Preparation time: 20 mins

Cooking time: 30 mins

Cuisine: International

Serves: 5

Ingredients

  1. Alphonso mango – 2 small (each mango about 180 gms) or 1 big
  2. Water – 30 ml
  3. Whipping cream­- 300 ml
  4. Caster sugar- 4 tbsp
  5. Piping bag for decoration (optional)

Method

  1. Rinse the mangoes under running tap water to clean and keep it aside.
  2. Peel the skin and cut the mango into small pieces.
  3. Add all the chopped mango pieces, sugar and water into a blender or mixer jar.
  4. Blend to a smooth puree.
  5. Strain the mango pulp to get a more smooth texture. The puree will be approx 1 cup or a little more. Refrigerate while you whip the cream.
  6. Before whipping cream, I always refrigerate my whipping bowl for a few hours or a few minutes in a freezer.
  7. Put the cream in a chilled bowl and whip the cream using a balloon whisk by hand or using an electric hand mixer. I used the electric one.
  8. When the cream starts to thicken add sugar and beat until you get to a medium peak but not very thick and grainy.
  9. Keep ½ cup of the cream for decorating purpose for later stage. Fill it in a piping bag and refrigerate it.
  10. Add mango puree to the remaining whipped cream in batches. Combine slowly and gently with the help of spatula so that you can get a very airy and fluffy mango mousse.
  11. Add the remaining mango puree and fold gently with the help of spatula until it is well combined.
  12. In the end combine with the whisk until it is blended well.
  13. Transfer/pour the mixture into individual serving bowls with the help of a spoon.
  14. Cover it with cling film and chill it in the fridge for about 1 to 2 hours.
  15. Just before serving, pipe the cream on the mango mousse. Get creative. I just made simple drops on top of the mango mousse.
  16. If you do not have a piping bag, simply use a spoon to put a dollop of cream as garnish.
  17. Enjoy this chilled mango mousse with family and friends.

Notes

  1. You can decorate with chopped mango pieces or drizzle some mango puree on top. Sometimes I also mix small chopped mango pieces into the mango mousse mixture so that you can get the bite. You can also layer a few chopped mango pieces into the individual bowls before filling with the mango mousse.
  2. Always taste the combined mixture and you can adjust the proportions as per your taste. I prefer my mango mousse to taste more of mango and less of cream.
  3. Take into account the sweetness of the mango and adjust the sugar appropriately.
  4. While whipping the cream, you can keep the whipping bowl on another bowl filled with ice cubes to keep it chilled during summers.
  5. When whipping the cream start with a slow speed and then gradually can increase the speed to medium.
  6. Always keep checking the consistency while whipping. It first gets to a soft peak and then to a medium peak. You can stop whipping the cream at the stage you want.
  7. I accidentally left a small pack in the picture under the ingredients. Please ignore that small packet in case you were wondering what it may be.

Mango mousse

Mango mousse is a quick dessert for mango lovers and quite easy to prepare with just three ingredients. You will not find mango mousse easily in supermarkets but can be made easily in a few minutes with tinned mango puree or fresh mango when in season. If I want to prepare any fruit dessert, my first choice will be mango as it is one of my favourite fruits and only available for a few months in a year.

  1. 2 Alphonso mango ((small))
  2. 30 ml Water
  3. 300 ml Whipping Cream
  4. 4 tbsp Caster Sugar

  1. Rinse the mangoes under running tap water to clean and keep it aside.

  2. Peel the skin and cut the mango into small pieces.

  3. Add all the chopped mango pieces, sugar and water into a blender or mixer jar.

  4. Blend to a smooth puree.

  5. Strain the mango pulp to get a more smooth texture. The puree will be approx 1 cup or a little more. Refrigerate while you whip the cream.

  6. Before whipping cream, I always refrigerate my whipping bowl for a few hours or a few minutes in a freezer.

  7. Put the cream in a chilled bowl and whip the cream using a balloon whisk by hand or using an electric hand mixer. I used the electric one.

  8. When the cream starts to thicken add sugar and beat until you get to a medium peak but not very thick and grainy.

  9. Keep ½ cup of the cream for decorating purpose for later stage. Fill it in a piping bag and refrigerate it.

  10. Add mango puree to the remaining whipped cream in batches. Combine slowly and gently with the help of spatula so that you can get a very airy and fluffy mango mousse.

  11. Add the remaining mango puree and fold gently with the help of spatula until it is well combined.

  12. In the end combine with the whisk until it is blended well.

  13. Transfer/pour the mixture into individual serving bowls with the help of a spoon.

  14. Cover it with cling film and chill it in the fridge for about 1 to 2 hours.

  15. Just before serving, pipe the cream on the mango mousse. Get creative. I just made simple drops on top of the mango mousse.

  16. If you do not have a piping bag, simply use a spoon to put a dollop of cream as garnish.

  17. Enjoy this chilled mango mousse with family and friends.

  1. You can decorate with chopped mango pieces or drizzle some mango puree on top. Sometimes I also mix small chopped mango pieces into the mango mousse mixture so that you can get the bite. You can also layer a few chopped mango pieces into the individual bowls before filling with the mango mousse.
  2. Always taste the combined mixture and you can adjust the proportions as per your taste. I prefer my mango mousse to taste more of mango and less of cream.
  3. Take into account the sweetness of the mango and adjust the sugar appropriately.
  4. While whipping the cream, you can keep the whipping bowl on another bowl filled with ice cubes to keep it chilled during summers.
  5. When whipping the cream start with a slow speed and then gradually can increase the speed to medium.
  6. Always keep checking the consistency while whipping. It first gets to a soft peak and then to a medium peak. You can stop whipping the cream at the stage you want.
  7.  
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