No gelatin and no artificial flavoring Eggless Mango Mousse. And just four ingredients required! Kids and adults love it so much.
Summer is almost here and the king of fruits has a made a comeback. For the next few months, all other fruits take a back seat and mango is widely used in all dishes, ranging from juice to milkshake to all the desserts and cakes.
Keeping up with the mango trend, it is time to make a cool dessert using fresh mango puree and a couple of other ingredients. This mango mousse is the simplest dessert that can be whipped up in a few minutes. No gelatin to set it, no eggs to stabilize and absolutely no artificial colors.
This mango mousse is light and airy, making it a dessert that can be gobbled down in quickly. The mousse is not overly sweet letting the fresh mango puree shine through. I served it in cutting glasses, but it can be set in just any bowl. If you like, set it in a big bowl and divide while serving. If you cannot lay your hands on fresh mango, canned mango puree is good too.
Makes 12 single serve cutting glasses or bowls.
Heavy Whipping Cream 1 ½ cup
Confectioners' Sugar ¼ cup
Fresh Mango 2 medium
Maraschino Cherries to garnish
Puree 1 ½ mango and finely dice the remaining half. The amount of mango puree should be about ¾ cup. You can use canned mango puree too.
In a mixing bowl add cream. Whip using a hand blender till you get soft peaks. Add in the sugar and mango puree, whip for a minute and you should get stiff peaks. Do not over mix.
Transfer to small glasses, mugs or bowls. Refrigerate the mousse for at least 45 minutes to an hour before serving.
To serve, top with diced mangoes and maraschino cherries. You may also add a sprig of mint.