Mango Mousse | Best Ever Eggless Mango Mousse Recipe
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8 Servings
 
Ingredients
  • Ripe mango - 2, large about 1 kg
  • Whipping cream - 1 cup, chilled
  • White sugar - 4 tbsp, adjust depending on how sweet the mangoes are
  • Icing sugar - 2 tbsp or as per taste
  • Agar agar - 1 tsp, optional
Instructions
  1. Before you start the preparation, put a large mixing bowl inside the refrigerator so that it becomes chilled by the time you whip your cream in it. You can also put the metal whisk attachment of your hand blender inside the refrigerator.
  2. Wash the mangoes well. Then peel them and cut the flesh out. Chop them into small pieces.
  3. If you are using agar agar, then mix it in hot water until it is completely dissolved. Set it aside.
  4. Put all the mango pieces into a blender and blend them for 2 minutes or until you get a super-smooth mango puree. Use a spoon to check if any mango cubes are left and blend again if needed. You will need about 2 cups of mango puree. Taste the sweetness of the puree and add white sugar according to your taste starting with little at a time.
  5. Add the agar agar (if using) water with the mango puree at this point and give a final blend so that it is evenly distributed.
  6. Now take the chilled mixing bowl out and pour the chilled whipping cream in it. Start whisking the cream using a hand blender until soft peak form. It will take about 2 minutes of whisking.
  7. At this point, add the icing sugar and continue beating the cream until you get stiff peaks. This process will take some time, so do not rush. You need your whipping cream to be whipped stiff so that when you flip the bowl over, it does not fall.
  8. Now it’s time to mix mango puree with the whipped cream. Add the mango puree to the whipped cream very little at a time. This is very important because you would not want to deflate the cream which you have whipped with so much effort.
  9. So you will need to add mango puree in batches and fold them in with a very very light hand using a spatula. Do not use any vigorous move as it will release all the air from the whipped cream which you had already incorporated.
  10. Once all the mango puree is mixed with the cream, it’s time to transfer them into serving bowls. You can either use a spoon to transfer to serving bowls or a piping bag if you are planning to serve in small serving pots like the one I have used.
  11. Finally, chill the mango mousse in the refrigerator for at least 5 to 6 hours. When you are ready to serve, garnish the mousse with freshly chopped ripe mango pieces and serve them chilled! Enjoy!
Recipe by Flavor Quotient at https://www.flavorquotient.com/2023/04/mango-mousse/