Creamy Mango Mousse Recipe (Step by Step pictures)

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 0 minutes

Servings

Calories 228kcal

In a small bowl, combine the gelatine powder and water. Let it sit for a few minutes.
Place it in the microwave and heat for about 20 seconds. Mix well and set aside.
Whip two cups of cream till soft peaks form. This will take about 5-7 minutes.
Add the sugar, and whip on high speed for an additional 2-3 minutes until firm peaks have formed.
Now pour in the mango puree, and gently fold it in until fully combined.
Add a few drops of yellow food color if using and mix well.
Pour the prepared gelatine, and mix well until combined.
Transfer the mango mousse to a serving dish, top with extra whipped cream and chopped mango.
Refrigerate for at least 2 hours or up to overnight. Mango mousse will keep well in the fridge for up to 4-5 days.

Notes:

Gelatin: You can use agar agar or completely skip this ingredient. The texture will be slightly different but it will still be delicious.
Heavy Cream: Use a brand with high milk fat content as it whips better and faster.
Sugar: You can adjust the amount of sugar according to your preference.
Mango Pulp: I used canned Kesar Mango pulp, but Alphonso is delicious too.
Homemade Mango Pulp: Choose 3-4 ripe mangoes. Peel and chop into cubes. Blend until you have a smooth puree. Use as directed in the recipe, however you may have to adjust the amount of sugar according to the sweetness of the mangoes.
Storage: Mango Mousse can be stored for 4-5 days in the fridge in airtight container.