This Mango mousse recipe has got to be the easiest one you’ve ever heard of. It’s so light and natural that I happily serve it to the family, because I know that there are no harmful calories in it.Jump to Recipe
For this recipe, you can choose any kind of mangoes available to you. But do remember that you must ensure that they are not the fibrous varieties.
Be sure to adjust the amount of sugar to suit your taste. So add more if the mangoes do not have innate sweetness.
Take a look at the variations given in the ‘Notes’ section following the recipe. You will find options to make a richer kind of chilled dessert.
Other options are this absolutely gorgeous and healthy cheesecake … It’s simply yum!
As children, we all waited for the mangoes to arrive in the city. Since I lived in Mumbai, the best way to pick up bargains was to visit the market in Byculla. So we usually went after our church service was over.
The market would be teeming with people jostling each other to get their hands on the best kinds. Indeed, some of the vendors would not sell smaller quantities we needed… they only dealt with the big players! But we got some who would agree to sell a couple of kilograms.
Ratnagiri hapoos was the king of kings. They were and are a bundle of joy! But the other varieties were also welcome. We carried them home and chilled and devoured them through the week with glee.
Of course, when it was not possible to go all the way there, we did purchase fruits from the local guys. Lazily pushing their pushcarts around, these vendors had their regular spots and would expect us to purchase something form them every time we passed by!
Good old memories! However, let us now move to the recipe!
The Mango Mousse Recipe Video
Check the video for the process of making the mango mousse. You can personalise it. For instance, If you notice, I add just a quarter cup of sugar as I prefer my desserts to be less sweet.
Mango MousseCourse: DessertCuisine: WesternDifficulty: Easy
Perfect for times when you are in a hurry but have to make a dessert. Just rustle up a guilt-free recipe for a yummy mango mousse to enjoy once it’s chilled!
3 cups mango chopped
1 cup milk
1/4 cup malai/ cream
1 tbsp gelatin
1/2 cup sugar
A pinch of salt
- Puree the mangoes with malai/ cream
- Soak gelatin in water for 20 minutes till it is thick and gooey. Heat in microwave for 20 seconds till it liquefies. Do not over heat.
- Add sugar and salt to milk.
- Blend the mangoes, gelatin and milk. Check the sweetness and adjust by adding powdered sugar if you need it to be seeter.
- Set in the fridge for at least 4 hours in a large bowl or in individual cups.
- Decorate with whipped cream, mangoes, nuts or ice cream if you wish. Serve chilled.
- If you want it to be richer, substitute milk for fresh cream.
- You can use 1/2 a tin of condensed milk (200 g) instead of the milk. Just leave out sugar, increase mangoes to 4 cups, and add juice of 1 small lime also.
- If you like the pudding to set very firmly, add 1/2 tbsp more of gelatin.
- In case it melts after taking it out of the fridge, put it in once more. It will set again.