Mango Mousse | Eggless, No-Cook Mango Mousse

Hey Folks, 

Who doesn't love Mangoes? Who doesn't like to have a Mango Mousse? This is a recipe I tried during the last season of mangoes. I got to have some fresh, and sweet mangoes. So, I thought why not make a Mango Mousse? I apologize for posting this long after the mango season but save it for later. This is a very simple Dessert recipe you can try at home. Let's chill with some fresh Mango Mousse!

Mango Mousse - The Perfect Cook Book

INGREDIENTS:

1. Mango - 3
2. Heavy cream - 3/4 cup
3. Condensed Milk - 1/3 cup
4. Sliced mango - 1/4 cup

PREPARATION:

Peel the ripened mangoes and slice them into cubes. Make it into a liquid paste by putting the diced mangoes in the mixer jar and strain the mango pulp or puree. If it is not too fibrous then you can skip the straining part. If you really want to have a mango mousse during the off-season, you can substitute it with some store-bought mango puree. 

You should keep the bowl you are using for beating the whipped cream in the freezer in advance and keep the beater whisk too. Keep it for at least half an hour in the freezer, because if it gets hot, the fat melts out faster and the air escapes out of it. So keep that little tip in your mind.

Now into the chilled bowl, add the heavy cream and beat it. Add the condensed milk in between and beat until they form medium peaks. If you don't have an electric mixer, you can use your hand mixer/whisk. But you have to whisk it for a longer time to get that steady peaks. Keep some of the whipped cream in a small bowl, so that you can use it later for the garnish.

Now to the beaten cream, add the mango puree in portions and fold it into the cream using a spatula. You can adjust the amount of puree that you add in. If you like it to have more mango flavor you can add it more. Fold everything into the cream very well and the mango cream for the mousse is done. 

I like to have some crunch in the mousse, so I am adding some finely chopped mango pieces into the cream. And mix it all together. 

Now you can use small glasses or bowls or anything of your idea for having it. I prefer using short glasses for the mango mousse. So let's layer the mousse. 

First, add some mango puree on the bottom layer. 

In the second layer add the mango cream. You can either fill it in a piping bag and add it with a spoon into the glass. 

On top layer, add the reserved beaten cream on and top off with some sliced mangoes. Refer to the pictures for a better idea of my elaboration ;)

Keep it in a refrigerator for about 2 or 3 hours and serve it chilled. 

This is a very simple recipe that requires no cooking at all. Everyone can easily try this at home. For sweetness, you can substitute it with sugar, and add that while making the mango puree. If the mango is sweet, you can reduce the sugar level also. 

Try this simple eggless, no-cook Mango Mousse at your home and enjoy the chilled mango mousse with your friends and family. 

See you all in my next cooking blog!