Easy mango mousse
Make easy mango mousse without eggs or gelatin. This fruit based dessert is best served after dinner. Great for parties and pot luck. Make with fresh mangoes when in season and canned mango puree all year round.
Prep Time10 mins
Cook Time15 mins
Setting time6 hrs
- 1 ½ cup canned Mango Puree* see notes
- 1 cup chilled Heavy whipping cream
- 1 teaspoon Agar Agar Powder not flakes ( see notes)
- 2 tablespoons water
Flavoring ( optional)
- 1/8 th teaspoon cardamom
- Pinch of saffron
It all starts with whipping the heavy cream. I like to whip it over ice filled bowl to keep it chilled all times until whipped.
Whip the cream until soft peaks. It will take around 5-8 minutes to achieve that consistency.
Once the cream is whipped to soft peaks as shown in the photo keep it in the refrigerator to chill while you work with mango puree.
In a bowl dilute agar agar powder with water, mix it with a spoon and let it sit for a minute. This helps agar agar to dissolve well.
Now whisk the agar mixture with mango puree in a sauce pan. Heat up the mango agar agar mixture on medium heat stirring occasionally.
Add in any flavoring at this point. I have added cardamom and saffron.
Let the mixture come to a simmer. This will make sure that agar has dissolved completely. Now take the mixture off the stove top at let it cool to room temperature.
While the mixture is cooling down it will start to set up because of agar agar. Keep a close watch while it cools down as we don't want it to set but we are looking for a pourable consistency. Luke warm is acceptable. It will take around 10-12 minutes to cool down after the simmer.
For some reason if the mango puree sets up before mixing it with the whipped cream then reheat it to get a flowy consistency.
For next step take out the whipped cream from the fridge. With the electric whip switched on add mango agar agar mixture to the whipped cream. Beat it immediately and continuously on high speed for 30 seconds until mixed well. ( It will further set in the fridge later)
Now scoop the mixture in desired serving bowls or glasses.
Top it with cling wrap and let it set in the fridge for 4-6 hours to chill before serving.
I like to make this dessert a day before I intend serve it.
USA standard cup size used. 1 cup = 240 ml .
If using Fresh mango puree use 1 ¼ teaspoon Agar Agar powder to set this recipe.
Never add agar agar to hot liquid as it will lump up. Always dissolve it in room temperature water and then room temperature liquid before heating up.
I have used canned Alphonso Mango Puree , you may use your preferred one.
If using fresh mango puree sweeten it to your preference before moving to the next step.
I have use Agar Agar powder and not flakes.You may use flakes. The ratio is 1 tablespoon agar flakes = 1 teaspoon agar agar powder. Flakes will take 1-2 minutes more to dissolve.
Flavoring is completely optional. You may do vanilla too.
PRO TIP - Use a narrow bowl to whip the cream as compared to broad one as it will take longer to achieve soft peaks if the surface area of the bowl is large.
Make sure you use appropriate size as the cream will double it's size after whipping.
Some frequently asked questions below-
Can I prepare mousse in advance?
Yes. Mousse will stay well in the refrigerator for 2 days.
Can I make mousse using other fruits?
Yes. You may use strawberries or mixed berries to make this mousse.
Can I use non- dairy whipping cream?
Yes you may use on-dairy whipping cream. Whip it as directed on the package. If you reside in India then use Troplite or Rich for great results.
Can I increase or decrease the recipe?
Yes, this mousse recipe can be doubled or tripled for more servings.
Can I make this mousse vegan?
Yes, substitute store bought mango puree with fresh mango puree and swap heavy cream with coconut cream.
Calories: 263kcal | Carbohydrates: 16g | Protein: 2g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 82mg | Sodium: 24mg | Potassium: 205mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1910IU | Vitamin C: 35.1mg | Calcium: 49mg | Iron: 0.1mg