Mousse is a French dessert which contains eggs, whipping cream, sugar and stabilizing agent. Egg whites and yolk provide volume and airy texture to mousse. So can’t someone prohibited from eggs or follows a vegetarian diet taste this delicious dessert? Of course! We can prepare a complete Eggless Mousse and as summer is here we are going to add the flavour of mangoes and prepare Eggless Mango Mousse.
I would strongly recommend you to prepare this rich, airy, creamy eggless dessert for two reasons:
The first best part about this eggless mousse recipe is that it doesn’t contain a long list of ingredients. So during the ongoing lock down, this two ingredients recipe is perfect for relishing the dessert with mango flavor.
The second best part is that the preparation of eggless mango mousse is very simple and hassle free. What complex process could be there with just two ingredients?
Many of us are stressed out staying indoors courtesy the lock down – I am sure this light, airy and completely fuss free dessert will definitely cheer you up!
I have used Alphanso (Hapus) mangoes for preparing the puree. As mangoes were very sweet, I didn’t add additional sugar in puree. I will strongly suggest to use fresh mango fruit puree here. Fresh fruits have natural goodness of flavor and aroma. But if you are not able to get mangoes in your city, use tinned mango puree.
I have used Tropolite non dairy whipping cream and it doesn’t require additional sugar. In India we don’t get good quality dairy based whipping cream. But if you want to use dairy whipping cream, then try red pack of Amul whipping cream. This cream takes a long time to get soft peaks while whipping – so you need to add agar agar powder to stabilize the cream.
I have a few more mango based dishes in the blog. You can take a look at them also.
Kachhi keiri ka pana/panna (raw mango beverage)
Nowadays we get mango flavored essence also in the market. If you are using the essence, then you can reduce the quantity of mango puree.
Whipped cream 2 cups
Mango puree 1 cup
In a chilled bowl whip up cream till it reaches slightly more than soft peaks. Measure two cups of whipped cream and keep it in a separate bowl and place it in the fridge along with extra whipped cream.
Wash, peel, cut mangoes and prepare puree in a mixer. Measure 1 cup puree and keep it separate. Place the rest of the puree in the fridge. We will use it later.
Take out the bowl of two-cups whipped cream from the fridge. Using a rubber spatula, fold gently one cup of mango puree in it.
If you want to get bright yellow colour in mousse, you have to add edible colour. I didn’t add, as I wanted to keep it simple yet full of flavor.
Once whole mango puree is mixed into whipped cream, fill this into piping bag. Fill the extra whipped cream and extra mango puree also in two separate piping bags. Using piping bags are not compulsory, but it makes the work slightly easier and less of a mess.
Pour small quantity of white whipped cream in a glass or bowl. Next, fill the glass with mango mousse.
Finally, spread the plain mango puree on the top.
How pretty it looks!!
Keep these glasses in the fridge for at least 2 – 3 hours before serving!