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Mango Mousse Recipe- This creamy mango mousse recipe is very easy to make. Its an egg less recipe, no gelatin or agar agar is used in the mousse recipe.
Diwali is around the corner and the blogging world is flooded with amazing sweets and snacks to celebrate this big day. Though I am extremely fond of Indian sweets, I did not make any this year. Generally when I make something sweet I need to eat it myself. Hubby would try a tiny bit as if it is prasadam, my older one hardly eats any Indian sweets and my younger one who used to give me company earlier is going in the direction of his dad and sister. Having said that, my kids do love cakes and Ice cream and generally ask me for something sweet with their afternoon snack! So, I do make sweets, its just that these days they are baked goodies. Do check back my space for low fat versions of baked recipes.
On that note I would like to share a super simple frozen treat for this Diwali. I remember trying this Mango Mousse more than five years back in one of my good friends house. As much as it tasted great, the best part was when Shree told me how easy the recipe was. It hardly has three ingredients and the best part is there is no gelatin, agar agar or eggs. Its a great dessert for gatherings. You can make it a day or two in advance. Just take it out of the freezer few minutes before serving!
Thanks Shree for such an amazing recipe!
Few more cold desserts from my blog –
Mango Mousse Recipe:
- Mango Pulp- 1 3/4th cup/ 1 lb / 14 oz ( I used canned mango pulp)
- Heavy Whipping Cream- 1 3/4th cup
- Sugar- 2 to 3 tbsps
- Slivered almonds to garnish ( optional)
- In a heavy bottomed bowl add the whipping cream and sugar. Using a hand mixer whip the cream until you get soft peaks. You can also use a whisk to whip the cream. It will take a bit more time, but will ne a nice work out for your hand muscle.
- Now slowly incorporate the mango pulp little at a time to the whipped cream mixture. Gently fold in the mango pulp with out over mixing.
- Transfer the mixture into individual bowls or any serving dish.
- Garnish with slivered almonds and freeze the Mango mousse until set, about 30 minutes.
- Place the mousse in the refrigerator until ready to serve.
- You can use fresh mangoes if available. Personally I never tried with fresh mangoes. Make sure you have smooth mango puree.
- Adding Slivered almonds is totally optional, but I love the crunchy bite the almond gives.
- Do not over beat the whipping cream, we are just looking for soft peaks.