Tuesday, June 7, 2016

Mango Mousse Recipe - Eggless Mango Mousse

Mango Mousse Recipe

Mango Mousse Recipe with step by step pictures.

This Mango Mousse is just with 3 main ingredients fresh cream,mangoes and sugar.I have already written the recipe here,yes with just these 3 ingredients you can make this exotic and rich dessert mango mousse.I haven't used any setting agent so this mousse is instant,quick and its eggless too,what more do you need.Just get your ingredients ready and make this mango mousse.

I had just little fresh cream to be finished and this mango mousse was perfect!

Mango Mousse Recipe

If you are called in for guests, you can make this mango mousse a  day earlier, refrigerate it and serve it with garnish of chopped mangoes, delicious dessert ready in minutes.

Mango Mousse Recipe

Mango Mousse Recipe

Preparation Time:30 mins | Freezing Time : 1 hr | Makes:2 small cups
Recipe Category: Dessert | Recipe Cuisine: Indian

Mangoes - 3/4 cup chopped
Fresh Cream - 1/2
Sugar - 2 tbsp


  1. Peel the skin and chop the mango roughly.Discard the seeds.Take chopped mangoes in a mixer jar.Add sugar.
    How to make mango popsicles - Step1
  2. Blend until smooth,Set aside.Chill the bowl and beater attachment for 30mins.Measure fresh cream.
    How to make Mango Mousse Recipe - Step2
  3. Take it in the mixing bowl,beat until fluffy,just soft peak is enough.Do not overbeat.Now measure mango pulp.Reserve just 2tbsp mango pulp and add the rest.
    How to make Mango Mousse Recipe - Step3
  4. Add it to fresh cream,whisk it well for even mixing.Now take your serving cups.Spoon mango puree into the serving cup as the bottomlayer.
    How to make Mango Mousse Recipe - Step4
  5. Fill just a thin layer.Now spoon fresh cream mango mixture into it as the second layer.
    How to make Mango Mousse Recipe - Step5
  6. Like this.Add chopped mangoes for garnish.Chill the glasses atleast for an hr before serving.
    How to make Mango Mousse Recipe - Step5
Serve chilled.
Mango Mousse Recipe

My Notes:

  • I didn't refrigerate it, clicked the pictures right away, if you set it for an hour or more the texture would be slightly thick.
  • Do not overbeat, there are chances for the cream to curdle.
  • Adjust sugar as per the tanginess of the fruit.
  • I am really not sure whether hand whisk can be used to whip fresh cream but with what I heard from my friends, it will take time in handwhisk to achieve soft peak consistency.
  • Let it to set in fridge atleast for an hour and then dig in.
  • I used Amul Fresh Cream.
Mango Mousse Recipe
Written by: SHARMILEE J


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