- Making Mango Puree In a blender, add the chopped mangoes. At this step, you can also add sugar or honey if the mangoes are not overly sweet. Blend to a smooth fine puree. Make sure to use only sweet tasting mangoes with dairy products. Tangy or sour-sweet mangoes when mixed with cream can cause stomach upsets.
- Whipping Cream Take cream in a bowl. With an electric beater beat the cream until you see soft peaks in it. Ensure you don't over whip the cream. Add the mango puree to the beaten cream. Fold gently to combine the mango puree with the whipped cream.
- Pour or spoon the mango mousse in small shot glasses or bowls. Cover and chill the mousse in the refrigerator for 1 hour to a couple of hours.
- Serving Suggestions Serve mango mousse cold. Garnish any of your preferred toppings from the ingredients mentioned above or enjoy the mousse as is.
- Storage This mango mousse will keep well in the refrigerator for up to 3 to 4 days. Keep the glasses covered with plastic wrap or transfer to a sealed container.
Bright and creamy mango mousse is the perfect dessert for special occasions or last-minute cravings. This eggless mango mousse recipe is easy to make from scratch, with no cooking required. Whip up a batch of deliciously fresh and fruity mango mousse in just 10 minutes.
Mango Mousse Recipe
#FoodismSummerBonanza
By Pooja Gujarathi
Apr, 9th
647
Servings
4 persons
Cook Time
40 minutes
Ingredients
7
- 9
Ingredients
- 2 mangoes – sweet, ripe & medium-sized
- 1 to 2 tablespoons raw sugar or honey
- ½ cup light cream (25% to 35% fat)
- For Garnish (Choose Any)
- 1 to 2 tablespoons chopped nuts
- ¼ cup chopped mangoes
- 1 to 2 tablespoons fruit preserve
- 1 to 2 tablespoons chocolate shavings
- 3 to 4 mint sprigs
