How to make quick and easy mango mousse recipe

Quick mango mousse recipe with video. This mousse recipe is eggless. An amazing treat for all ages.

The beauty of this mango mousse is you can make it round the season as we can substitute the recipe with canned mango puree if you wish.

My kids love mangoes, I make this dessert on any occasion’s at home. It’s a great substitute for chocolate blend desserts. This dessert, especially presenting in a glass is pure bliss.

I have used Alphonso mangoes here in this quick and easy mango mousse recipe. Mangoes are the most sensual and tempting of all fruits. It golden or orange colour melts in our mouth. A good mango makes us swoon!

How to make mango mousse recipe?

Mango mousse is made up of fresh mangoes/mango pulp, whipped cream to get an airy fluffy texture, gelatine to bind, condensed milk for thickening.

Why is it called mousse?

Mousse is a dessert that made up of cream which is whipped until they are light and fluffy. In old French, mousse means “froth”

What consistency should mousse be?

Mousse should be in a smooth and light texture. It should not be runny. It gets it right consistency by folding whipped cream or adding gelatine.

Does mousse have gelatine?

Mousse can be made with or without gelatin. It depends upon one’s personal choice and the consistency of the mouse you prefer. It also depends on the vessel you are using to make the dessert. Filing for mango mousse cake we use less gelatine compared to the mango mousse cups (depends upon the consistency you need)

What’s the difference between mousse, pudding and a scuffle?

Mousse is made by folding of whipped cream and sugar base. Whereas in pudding cooking is involved with milk and sugar base. Souffle is always leavened with whipped egg yolks.

Can we freeze mango mousse?

Mango mousse can be kept frozen upto 2 months. As the mousse contains sugar and gelatine it won’t be frozen completely. Keep overnight in a fridge to show the mousse and use it within 24 hours.

How long is mousse good for?

Mousse can be refrigerated for to 2 days. It also depends upon the life of the cream.

Step by step making of mango mousse with gelatine:

• Blitz the mangoes. I have used here Alphonso mangoes.

• Whip the cream until it soft peaks. Cream plays a great role in mango mousse. It takes 10 to 12 minutes to get the right consistency.

• Once the cream reached its soft peak add condensed milk.

• Divide the mixture into two separate bowls.

• Add pureed mango into one bowl and few drops go vanilla essence into the other bowl.

• Melt the gelatine in medium heat stirring occasionally. Let the mixture come to a simmer. This will make sure the gelatine dissolved completely. Or use a microwave to melt the gelatine.

• Tilt your glass and pour vanilla mix half of the glass, keep in refrigerator to set and pour the mango mix on top.

• Freeze for another half an hour. Garnish with some mint and strawberry. Mango mousse can be topped up with your favourite dry fruits.

• Enjoy the delicious mango mousse with condensed milk.

Frequently asked questions:

More similar recipes:

• Mango payasam

• Mango mastani – From indfused.com by sandhya an amazing food blogger you should follow.

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4.7 from 10 votes

Quick mango mousse recipe with video.

Quick mango mousse recipe with video. This mousse is eggless. An amazing treat for all ages.

Course Dessert

Cuisine continental

Keyword Mango mousse

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 2

Calories 757kcal

Author Sumith Babu

Ingredients

• 2 Alphonso mangoes If you are using canned mangoes, use 1 can
• 200 ml double cream
• 1/2 cup condensed milk
• 2 tbsp gelatin powder
• 1/4 cup hot water
• 1 tbsp vanilla essence

Instructions

Instructions to make Mango mousse

• Blitz the mangoes.
• Whip the cream until it soft peaks. It takes 10 to 12 minutes to get the right consistency.
• Once the cream reached its soft peak add condensed milk.
• Divide the cream into two separate bowls.
• Add pureed mango into one bowl and vanilla essence into the other bowl.
• Melt the gelatine in medium heat stirring occasionally. Let the mixture come to a simmer. This will make sure the gelatine is dissolved completely. Or use a micro wave to melt the gelatine.
• Tilt your glass and pour vanilla mix half of the glass, keep in refrigerator to set and pour the mango mix on top.
• Freeze for another half an hour. Garnish with some mint and strawberry.
• Your mango mousse is ready to serve.

Video

Notes

Tips:

Use appropriate vessels for whipping as the cream doubles its size after whipping.

Nutrition

Calories: 757kcal | Carbohydrates: 76g | Protein: 16g | Fat: 44g | Saturated Fat: 27g | Cholesterol: 163mg | Sodium: 153mg | Potassium: 707mg | Fiber: 3g | Sugar: 71g | Vitamin A: 3914IU | Vitamin C: 78mg | Vitamin E: 3mg | Calcium: 305mg | Iron: 1mg

If you like this recipe I would like to hear from you. I’d appreciate it if you could rate and leave a review below the bottom of this post in the comments column, as it helps others to know the recipe better. Thanking you. Sumith.