Mango mousse is an excellent dessert for any time of the day. It is healthy, creamy. and flavourful. Plus, it only needs a few ingredients: mango pulps, sugar, heavy cream, and gelatine. Also, it is eggless, and you can make it gelatine free (check the tips).
I love this mango mousse so much because, apart from being delicious, you can use it as a filling between cake layers or over a tart.
What's in this Mango Mousse?
Mango chunks
Granulated sugar
Gelatine
Warm water
Powdered sugar
Heavy whipping cream
How to make this Mango mousse?
In a mixing bowl, whip the heavy cream and 2 tbsp of powdered sugar until it becomes firm then put in the refrigerator.
In a small bowl, sprinkle the gelatine over warm water and leave it for 10-15 minutes. Then put it into a saucepan over medium heat until completely dissolving.
Now, put the mango and granulated sugar into the blender and blend until a creamy mixture forms. Add the gelatine and blend a few seconds more.
Put a tiny layer of the whipped cream in a medium size serving bowl then top it with some mango chunks. Add another layer of the cream then add all the mango mousse. Put the mousse in the fridge for 4-6 hours.
Use the piping bag to make small blobs of the cream all around the edges, or you can add some chopped mangos on top if you don't like piping.
Top tips
- You can replace gelatine with Agar Agar powder (vegetarian alternative to gelatine that helps to thicken any dessert). You need to put it in room temperature water, not warm, until it dissolves. If you add it to warm water, it will lump up.
- You can replace the mango chunks with mango puree.
- Top this mousse with chocolate, whipped cream, or fresh fruits.
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Quick Mango Mousse
Ingredients
- 500 g mango chunks
- 5 tbsp granulated sugar
- 3 tbsp gelatine
- ¼ cup warm water
- 2 tbsp powdered sugar
- 1 cup heavy whipping cream
Instructions
- In a mixing bowl, whip the heavy cream and 2 tbsp of powdered sugar until it becomes firm then put in the refrigerator.
- In a small bowl, sprinkle the gelatine over warm water and leave it for 10-15 minutes. Then put it into a saucepan over medium heat until completely dissolving.
- Now, put the mango and granulated sugar into the blender and blend until a creamy mixture forms. Add the gelatine and blend a few seconds more.
- Put a tiny layer of the whipped cream in a medium size serving bowl then top it with some mango chunks. Add another layer of the cream then add all the mango mousse. Put the mango mousse in the fridge for 4-6 hours.
- Use the piping bag to make small blobs of the cream all around the edges, or you can add some chopped mangos on top if you don't like piping.
Nutrition
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