Simple, practical, and full of everyday flavour, Mango Mousse Recipe is a gluten-free, vegetarian World desserts made with simple everyday ingredients in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: Not specified
  • Total time: 40 minutes
  • Yield: 4
  • Category: Desserts
  • Cuisine: World

Ingredients

  • 2 mangoes (- sweet, ripe & medium-sized or 1.5 cups chopped)
  • 1 to 2 tablespoons raw sugar (or honey - add as required, optional)
  • ½ cup light cream ((25% to 35% fat) or whipping cream)
  • ¼ cup chopped mangoes
  • 1 to 2 tablespoons chopped nuts (- cashews, almonds, pistachios)
  • 1 to 2 tablespoons fruit preserve
  • 1 to 2 tablespoons chocolate shavings (or grated chocolate or chocolate syrup)
  • 3 to 4 mint sprigs

Method

Making mango puree

  1. In a blender, add the chopped mangoes. At this step, you can also add sugar or honey if the mangoes are not overly sweet.
  2. Blend to a smooth fine puree.
  3. Make sure to use only sweet tasting mangoes with dairy products. Tangy or sour-sweet mangoes when mixed with cream can cause stomach upsets.

Whipping cream

  1. Take cream in a bowl. With an electric beater beat the cream until you see soft peaks in it.
  2. Ensure you don't over whip the cream.
  3. Add the mango puree to the beaten cream.
  4. Fold gently to combine the mango puree with the whipped cream.
  5. Pour or spoon the mango mousse in small shot glasses or bowls. Cover and chill the mousse in the refrigerator for 1 hour to a couple of hours.

Serving suggestions

  1. Serve mango mousse cold. Garnish any of your preferred toppings from the ingredients mentioned above or enjoy the mousse as is.

Storage

  1. This mango mousse will keep well in the refrigerator for up to 3 to 4 days. Keep the glasses covered with plastic wrap or transfer to a sealed container.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.