Refreshing Mango Mousse Without Hassle| Yummy And Heart Melting| A Latin American Fusion Delight
Although I will share the recipe for mango Mousse in this article, I want to share a few more things with you here before that. You must have heard of a country in Asia called Bangladesh. You may be wondering what the connection is with Bangladesh. Actually, the relationship with Bangladesh is not about mango Mousse, but about mango. Mango is called the king of fruits in Bangladesh. There are different types of mangoes available, among which you will find very juicy, sweet, and very delicious mangos with such a beautiful, captivating aroma. And these mangoes also have very beautiful and funny names. I am sharing with you the names of some mangoes.
Like Gopal Bhog, Khirsa Pati, Himsagar, Langra, Harivanga, Aamrupali, Fojli, and many more. Not only do they make mango mousse with these mangoes, but they also make different types of desserts with these mangoes. These mangoes are very tasty to eat when they are ripe. Normally, they eat these mangoes as they are. There are very few families in Bangladesh where no one likes to eat mangoes during the ripe mango season. When they are raw, Bangladeshi people make pickles with them, which are great to eat. So today I will share with you the mango mousse recipe that I made with Bangladeshi mangoes. And it was the star of my dining experience. Everyone in my family loved it, and they always ask me to make it. Whenever I just have this mango on hand and have the chance, I definitely make it for my family. So come on, today I’ll share my special treat with you.
A creamy and bright mango mousse is the ideal dessert for special events or simply for satisfying a sweet tooth craving. This particular eggless mango mousse recipe requires no prior cooking, making it easy to prepare from scratch. Just follow my step-by-step directions with accompanying photos and videos, and you’ll enjoy the light, fruity sweetness of homemade mango mousse in just 10 minutes.
Mango Mousse without Gelatin or Eggs:
Let me first discuss how this recipe does not use any eggs or gelatin. For this recipe, I will use the acidity from the citrus and the mango to react and curdle the milk, together with the sweetened condensed milk. This method is quite common with no bake lemon desserts. The lemon juice activates the proteins within the milk which leads to the formation of protein structures, resulting in a firm structure, often referred to as pudding or mousse. Science, as I always say, is extremely cool!
Mango Mousse Recipe Ingredients:
- 2 cups of ripe and fresh mango puree (any variety)
- 3 tbsp. of sweetened condensed milk
- 1 cup of heavy cream (Full-fat heavy cream (or double cream) is best for making this mango mousse)
- 2 tbsp. of melted white chocolate
- 1 tsp. Lime Juice
- Blueberries for garnishing
Instructions:
- Firstly, prepare the mango puree. Take 4 medium-sized mangoes, peel and chop them, then place them in a blender. You will need approximately 2 cups of chopped mangoes, equal to 4 medium-sized mangoes.
- Blend until you get a thick, smooth mango puree. This process should give you around 2 cups of mango puree. Remember to set it aside.
- Pour ½ cup heavy or double cream into a mixing bowl. Whip the cream either with electric beaters or a wired whisk.
- Beat the cream on medium or medium-high speed with the electric beater until soft and fluffy peaks form. Take care not to over-whip the cream.
- Now, add the mango puree to your whipped cream. Add the mango puree to the whipped cream without deflating it too much, preserving a soft, rich, and fluffy texture.
- Add the melted white chocolate and condensed milk before mixing well.
- Stir in lime juice gently with a hand whisk.
- To serve, scoop and spread the mango mousse into four or five small serving glasses or bowls with a spatula for easier serving.
- Wrap in plastic and set aside in the fridge for about two hours.
- Keep in mind that the color of the mousse will depend on the type of mangoes used. I use Harivanga mangoes that give a bright golden color, but other varieties give it a paler shade.
- Choose any toppings that you like to top off with, these could be chopped mangoes, nuts, chocolate sauce, whipped cream, fruit preserves, mint sprigs, maple syrup, honey, or even frozen and fresh berries. My personal recommendation would be blueberries or lime zest, along with mint leaves or chopped mangoes.
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Does Mango Mousse Hold up Well to Freezing?
No, I wouldn’t recommend mango mousse to be frozen because it could potentially alter the texture. You cannot re-whip the cream once it’s folded in. For those who wish to prepare it in advance, the mango puree portion can be frozen, but it needs to be mixed with the cream right before serving. Any remaining portions can be wrapped tightly in plastic wrap and stored in a refrigerator for roughly two days.
Mango mousse is a delicious dessert that is sweet, creamy, and perfectly tangy! With every spoonful, it offers the complete essence of mango!
Frequently Asked Questions – FAQs
What is the flavor profile for mango mousse?
Mango mousse has a light, sweet, and tart tropical mango flavor, which makes it creamy and airy. The sweetness of the mango is determined by the level of ripeness and quality of the mangoes used.
What does mango mousse look like?
The texture is light and airy, almost cloud-like. It is smooth and thickened, so to speak, so it should also melt on your tongue with ease and make eating it very satisfying.
Is mango mousse a healthy dessert?
Mango mousse can serve as a lighter dessert when compared to others that are richer, especially when less sugar is used along with a low-fat dairy product. That being said, sugar and fat are still included, meaning treatment of it generates the best result within moderation and having a balanced diet. The specific ingredients used will dictate the nutrition value of course.
Does mango mousse contain gluten?
As long as there are no additions containing wheat, barley, or rye, traditional mango mousse recipes do not include these ingredients, so they should always be gluten-free. As with any dish, check store-bought items just to be on the safe side.
Is mango mousse vegetarian and vegan?
Mango mousse made with gelatin is not a vegetarian dish. To suit vegetarians, agar-agar can be a great alternative to gelatin. For a vegan dish, the recipe will require non-dairy substitutes such as coconut and cashew cream, along with agar-agar gelatin.
Is it possible to make mango mousse without using gelatin?
Certainly, other setting agents can be used, such as agar-agar, cornstarch, which would yield a pudding-like texture, or whipped cream for a lighter finish.
What are some popular variations of mango mousse?
Common alternatives include the use of spices like cardamom or ginger, layering it with cake or cookies, and pouring over fresh fruits or chocolate shavings, even adding lime or lemon juice for some added zing.
Can I make mousse from frozen mangoes?
Mangoes that have been frozen will do. Just make sure they are thawed and fully drained before pureeing. Their consistency might be different, so you may need to alter the liquid amount in your recipe a little.
What should I replace in the recipe to turn it into a vegan mousse?
Replace the regular cream with vegan coconut cream and you’ll have yourself a delectable mango mousse with a tropical flavor bump.
Can I skip the cooking step for the mangoes when preparing the mousse?
Typically not. The taste profile of mangoes tremendously impacts the overall taste of the mousse. However some recipes do require cooking the mangoes first if they happen to be under ripe to intensify the flavor.
What role does gelatin/agar-agar play in mango mousse?
Gelatin and/or agar-agar will serve as support for stabilization and solidity, ensuring the light and fluffy mango mousse contains a certain resistance, which helps prevent a watery mousse consistency.
Is it possible to use whipped cream to replace the heavy cream?
That’s doable. You may choose to use already whipped cream, but that would cause the mousse not to be very stable and therefore deflate easily over time. It’s best to whip the cream yourself if you want control over the consistency and fluffiness of the cream.
When is a mousse considered set?
A mousse is set when the entire mixture stops looking liquid and has a jiggle yet firm texture. A good timeframe to set this would be 2-4 hours in the refrigerator (or even longer).
How can I make the mousse more intensely mango flavored?
Use fully ripe mangoes; this will make the mousse even more delicious. You can also reduce some of the mango puree for a stronger flavor before adding it to the mousse. You can also add a bit of mango extract, but be very careful since it can be strong.
What is the right temperature to serve the mango mousse?
Mango mousse should be served cold. The mousse can be put in ramekins, glasses, or even a big bowl where you can scoop the mousse out.
Which toppings should I use for my mango mousse?
Fresh sliced mango, a drizzle of passion fruit, raspberries, blueberries, whipped cream, or even nut shavings (like almonds or pistachios) would do great. You can also sprinkle some toasted coconut flakes.
Is it possible to serve the mango mousse in individual glasses?
Of course! Individual servings are a perfect way to control proportions and make the presentation look more elegant.
How can I add finishing touches to mango mousse?
Some options for decorating mango mousse include adding piped whipped cream, fresh fruit slices, a mint sprig, cocoa powder, or drizzling fruit sauce on top.
What may be the reason behind the mango mousse not setting?
Reasons include using too little gelatin or agar-agar, not cooling it long enough, or too much liquid in the mango puree. Double-check that you’re using the right amount of setting agent and chill it for an adequate amount of time.
What if my mango mousse has a runny texture?
That could be due to not having enough of a setting agent, inadequate time in the fridge, or too much liquid in the base.
Mango mousse turned out to be lumpy. What has gone wrong?
If gelatin wasn’t completely dissolved before being added to the puree, or if whipped cream was overfolded, these can cause lumpy mousse. Make sure to fold the whipped cream in gently to avoid over-whipping.
Why does my mango mousse taste bland?
Mangoes that are not fully ripe—and, therefore, not as tasty—together with insufficient sweetener, could be the reason. Before chilling it, make sure to taste and adjust the sweetness. You can also squeeze some lime juice to enhance the flavor.
How can I fix over-whipped cream in my mousse?
If the whipped cream is over-whipped, but not grainy, you can revive it by folding in a tablespoon or two of unwiped heavy cream. If it is grainy, I’m sorry, but the best approach is to make a new batch of cream. Be careful with the folding, especially when combining it with the mango mixture, as the process should be very gentle.
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