Mango Mousse
Enjoy a bright and creamy mango mousse, a perfect eggless dessert for special occasions or last-minute cravings.
Equipment
- blender
- bowl
- electric beater
- shot glasses or bowls
Ingredients
For mousse
- 2 mangoes sweet, ripe & medium-sized
- 1-2 tablespoons raw sugar or honey add as required, optional
- 0.5 cup light cream (25% to 35% fat) or whipping cream
For garnish (choose any)
- 0.25 cup chopped mangoes
- 1-2 tablespoons chopped nuts cashews, almonds, pistachios
- 1-2 tablespoons fruit preserve
- 1-2 tablespoons chocolate shavings or grated chocolate or chocolate syrup
- 3-4 sprigs mint
Instructions
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.
Nutrition
Serving: 1servingCalories: 118kcalCarbohydrates: 19gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 17mgSodium: 6mgPotassium: 189mgFiber: 2gSugar: 17gVitamin A: 1272IUVitamin C: 38mgCalcium: 22mgIron: 1mg
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