Mango Mousse

When the French came up with the chocolate mousse did you all think the tropical countries would remain quite? Well no, they were quick enough to answer the french back with their seasonal delicacy the Mango Mousse. Mango is a summer fruit in a range of tropical countries. However this particular desert is not season dependent. You can in fact make it any time you wish to with canned mango puree or mango pulp. I love making this particular desert because it's easy, less effort is always a hit in parties. This one serves 10 - 12 people. Contrary to the chocolate mousse you might fall short of this one as people might take second helping so make it generously.

I had made this one for my husband's (Prateek's) undergrads reunion at our place. Apart from the reunion being a blast it was a weekend filled with great food, lots of laughter and some great companions.

 

A friend (Ayesha) made the same with a different serving style. This is an easy and awesome way to serve this great desert without worrying about having a spring-form pan.

Ingredients

•5 cups mango puree (about 7 mangoes the size of two fists)
•1 cup sugar (use less sugar if you do not have a sweet tooth. Mango pulp has enough sweetness so use sugar as per taste bud preference)
•1 1/2 cups whipping cream
•5 egg whites
•1 tablespoon unflavored gelatin (use a little more gelatin to create the firmness if you wish to)
•1/2 cup boiling water

Directions

1.Sprinkle gelatin over hot water in a small bowl.
2.Stir to dissolve.
3.Cool for 10 minutes.
4.Mix the mango puree and sugar.
5.Pour in the cooled gelatin.
6.Whisk cream until it is thick.
7.Pour in the mango mixture and fold through until evenly blended.
8.Whisk egg whites until stiff.
9.Fold gently through the mango mixture until completely combined.
10.Transfer to serving glasses or serving tray.
11.Leave to set in the fridge for 1-2 hours.
12.Decorate with the sliced mango and fresh flowers, or anything you want that goes well with mango if desired.

Serving Tips:

I have so far always made it in a cake style so I chilled it in a spring-form pan again. However as I mentioned earlier in the chocolate mousse recipe you can serve this one too the way you want. In a round glass bowl or separate bowls/cups. A great way to serve it for parties is to chill it in individual plastic cups and just lay them on the table well in time for deserts.

Get creative with toppings. Use any fruit you want that goes well with mango. In various occasions I have used strawberries, kiwi, blue berries et cetra. You can also use a little mango pulp to spread on top with an eating knife to get the glazed look on top. You can also use whipped cream as decoration.

To make it more like a cake well the procedure is same just bake a cake first in the spring form pan, cool it and then pour the mango mousse on top. For the cake use packaged moist white/yellow cake mix but only half of the packet.

Serve Chilled and enjoy!!