mango mousse

Mango mousse made without gelatin or eggs.

Mango Mousse

(8 ounces) chopped mango (fresh

TB fresh orange juice

TB lime juice

sweetened condensed milk

heavy cream (very cold)

In a high speed blender, combine the mango...

In a high speed blender, combine the mango with the orange juice, lime juice and condensed milk. Puree until very smooth, about 1 minute.

Meanwhile, in a medium-sized bowl, beat the cream...

Meanwhile, in a medium-sized bowl, beat the cream with an electric mixer on high until soft peaks form.

Pour one quarter of the mango puree mixture...

Pour one quarter of the mango puree mixture into the beaten cream, and using a spatula, fold the mango into the cream very gently. You don’t want to deflate the cream, so take your time and scrape around the bowl and down the middle to fold the mixture together.

Repeat with the remaining mango puree, one quarter...

Repeat with the remaining mango puree, one quarter of it at a time, until everything is incorporated.

Divide the mixture between 4 small glasses, and...

Divide the mixture between 4 small glasses, and refrigerate at least 4 hours (or overnight) before serving. To garnish: extra dollop of whipped cream and a few diced mango pieces and a mint leaf.

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Mango mousse is sweet, creamy, and perfectly tangy! It captures the essence of mango in every spoonful! Plus, you can use fresh or frozen mango when making this easy mousse recipe. Just 5 ingredients in the blender, and it comes together in just minutes!

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

mangoes (- sweet, ripe & medium-sized

raw sugar

light cream ((25%

mangoes

chopped nuts (- cashews, almonds, pistachios)

fruit preserve

chocolate

mint sprigs

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.

Making mango puree

Take cream in a bowl. With an electric beater beat the cream until you see soft peaks in it.

Ensure you don&#039;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.

Whipping cream

Serve mango mousse cold. Garnish any of your preferred toppings from the ingredients mentioned above or enjoy the mousse as is.

Serving suggestions

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.

Storage

https://content.jwplatform.com/videos/yZJyYMIr.mp4

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.

It is easy to make this quick luscious mango mousse dessert without much effort. So perfect to serve this lovely chilled dessert to your loved ones!

g butter

mango flesh (chopped)

45 g caster sugar

g non-dairy cream

g plain yoghurt

lemon juice

gelatin powder

whipping cream

120 g mango flesh (chopped)

tbsp caster sugar

tbsp gelatin powder (plus 1 tbsp water or 2 gelatin sheets)

Biscuit crumbs - Grease the sides of a 6 inch removable square cake pan and line the bottom with parchment paper. Blend biscuits coarsely and mix well with melted butter (add little more butter if you find the crumbly biscuits are too dry). Pressing the biscuit crumbs with your hand at the bottom of the lined cake pan. Place the whole pan in the refrigerator for later use.

Mango mousse - Soak gelatin with  water in a heatproof bowl for 1 minute. 

Place chopped mango, sugar, non-dairy cream, yoghurt and lemon juice into a food processor and blend to smooth. Then pour into pot under low heat, keep stirring mixture to a boil. Add soaked gelatin and stir well till melted and stirring for another minute and off heat. Strain mango mixture through a sieve and leave to cool.

Whisk dairy whipping cream to peaks form. Pour mango mixture into the whipped cream and fold well.

Then pour mango mousse into prepared pan and smooth it with a spatula. Then place it in the refrigerator to chill for at least 4 hours or overnight.

Topping - Soak gelatin with water for a minute. Blend mango, lemon juice, sugar to smooth. Then pour mixture into a pot and bring to a boil at low heat. Add soaked gelatin and stir well mixture for a minute and off heat. Cool down mango puree a little and gradually pour it on top of mango mousse. Gently shake the cake pan to distribute the mango puree evenly.

Chill mango mousse for several hours or until ready to serve.

Cut mango mousse into 8 slices and decorate as desired before serving.

Top 3 mango mousse recipes from across the web

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Mango Mousse

Mango Mousse Recipe

Mango Mousse

Top 3 mango mousse recipes from across the web

The most viewed mango mousse recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mango Mousse

Mango Mousse Recipe

Mango Mousse

The most viewed mango mousse recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine