Mango Mousse Recipe with step by step photos and short video. This is a quick , easy and light vegetarian version, eggless mango mousse with No Gelatin/Agar Agar for setting.
To make this quick dessert , I have used Low Fat Cream in place of whipped cream / heavy cream . For this particular recipe , all you need is just some mango pulp , low fat cream and sugar as per taste. You can whip this dessert in just 8 minutes and give a setting time of minimum 30 minutes . Your dessert is all ready to serve.
About this recipe
Mousse is basically a soft food that has light and airy texture . Texture of mousse depends on air bubbles that is incorporated by whipping the cream. Mousse are typically made with whipped egg whites or whipped cream or both . Depending on preparation techniques , mousse can range from light and fluffy to creamy and thick . Also mousses are typically chilled before serving as it gives them a denser texture.
How to make Mango Mousse Recipe
To make this Mango mousse recipe , I have used Alphonso mango . I prefer using Alphonso mango as it is more sweet and gives the robust mango flavors. You can use other variety also , but just make sure mangoes are well ripped and is sweeter in taste. Also instead of whipped cream I have lightly whipped low fat Amul fresh cream for this recipe , this gives a light mousse . Here I'm just being modest on using cream and cutting on calories, if you wish you can add heavy whipped cream . Also amount of sugar I used is just 1 Tbsp , It was enough as mangoes were really sweet , you can add more if needed.
In fact for my everyday eat treats I would prefer eating healthy and tasty without loading on extra calories. If you have been following my recipes, by now you would know it . Hence I have not used heavy whipped cream here , you can reserve it for special occasions or to treat your guests.
And also its not needed as mango puree will be thick enough and setting in a refrigerator would give a denser dessert , but as it will not be readily available all time in kitchen pantry , you can make mousse with just cream also .
You can easily double , triple or half the recipe. For every 1 cup of mango pulp , I have used ½ cup cream and 1 Tbsp of sugar . Depending on your taste and sweetness of mango you can increases or decrease the amount of sugar in the recipe.
So what's stopping you , try this comparatively less calorie , easy mango mouse recipe without gelatin to treat your taste buds.
Mangoes and summers goes hand in hand and these mango based desserts are so refreshing. If you are looking for more mango recipes then do check these recipes :
Step by step directions to make Mango Mousse Recipe
Firstly , cut open 2 mangoes and scoop pulp and chill in refrigerate for 30 minutes or more, refrigerating is optional. I chill this because it helps to set sooner .
Add mango pulp into a blender , 1 tbsp of sugar or as required.
Blend to smooth puree.
In a bowl take ½ cup of chilled fresh cream .
Lightly whip using a electric or hand blender till it turns creamy and little stiff. Don't over beat this.
Now add mango puree ,
Mix well gently with a spoon and again blend for just 10 seconds till well combined.
Transfer silken mango mousse into a serving cup / bowl .
Top with mango puree and fresh cream. Chill for minimum 30 minutes , let it set.
Garnish with nuts / saffron or mint leaves and serve chilled.
Mango Mousse Recipe
- 1 cup Mango Pulp
- ½ cup Fresh Cream , low fat cream or whipped cream
- 1-2 Tbsp Sugar , or as required
- Firstly , cut open 2 mangoes and scoop pulp and chill in refrigerate for 30 minutes or more, refrigerating is optional. I chill this because it helps to set sooner .
- Add mango pulp into a blender , 1 tbsp of sugar or as required and blend to puree.
- In a bowl take ½ cup of chilled fresh cream .
- Lightly whip using a electric or hand blender till it turns creamy and little stiff.
- Mix well gently with a spoon and again blend for just 10 seconds till well combined.
- Transfer silken mango mousse into a serving cup / bowl .
- Top with mango puree and fresh cream.
- Chill for minimum 30 minutes , let it set.
- Garnish with nuts / saffron strands or mint leaves and serve chilled.