This is a simple and amazing recipe of mango mousse which looks bright and beautiful on your party table. I love fruit based desserts specially on iftar time during Ramadan. Try this delicious mango mousse recipe, made with only three ingredients.
This is a mango mousse recipe without gelatin or agar agar. All this recipe needs is mango, whipping cream and condensed milk. No cooking required and can be made 10 minutes. This the best dessert recipe for quick dessert cravings.
This recipe for mango mousse can be used to make delicious and fresh mango ice cream. Transfer the mousse into a airtight box and freeze it for at least 6 hours and enjoy the tasty mango ice cream.
How do I make mousse firmer?
There are lots of other mango mousse recipes, that uses egg, gelatin or agar agar. This makes the mousse firmer. If you want to get the mousse firmer, you can incorporate any one of the ingredient from the 3.
Mango mousse with egg (airy texture mousse)
Beat 2 egg whites for 5 secs, then add 1/4 tsp of lemon juice and beat on high speed while adding 4 tbsp. sugar till soft peeks form. Beat the 3/4 cup whipping cream to stiff peaks. Gently fold the egg whites, whipping cream and 3/4 cup mango pulp. That’s all!
Mango Mousse with gelatin (pudding texture mousse)
To hot water, add 2 tsp gelatin and mix. Beat the 1.5 cup whipping cream till stiff peaks form. Gently fold in whipping cream with gelatin, 1/3 cup condensed milk and 1.5 cup mango pulp.
Mango mousse with agar agar/ china grass (pudding texture / vegetarian)
Soak 7cm long agar agar in water, then boil with 2tsp of sugar. Let it cooldown a little. Fold in 1.5 cup beaten whipped cream, 1/3 cup condensed milk, agar agar mixture and 1.5 cup mango pulp.
What can be made from mango pulp?
Mango milkshake, smoothie, mango pudding, mango mousse, mango ice cream and mango halwa are few of the things you can make with mango pulp.
|Nutritional facts Label|
|This recipe makes for 4 small dessert cups of mango mousse of 91g with 141 Calories each.|
Mango Mousse – 3 Ingredients & needs only 10 minutes
In a blender, add the chopped mangos and grind for 3 minutes. mango pulp ready!
2. Beat whipping cream with an electric beater till stiff peaks form. gently fold in the condensed milk and mango pulp into the whipped cream.
3. Pour it into small dessert cups and refrigerate for 2-3 hours. Serve cold and enjoy! :-)Add ice cubes into a bowl and place the bowl on top of it with whipping cream. This will keep the whipping cream cold while beating. Also freeze the electric beater attachments for 5 minutes before using.