Eggless Mango Mousse

Am I too late to post a mango recipe?? May be, may be not! Last year I managed to pen down at least three mango recipes- mango lassi, mango milkshake, mango cake. This year, well, better late then never, here comes- Mango Mousse.

What is mousse?? It is a sweet or savory dish made as a smooth, light mass in which the main ingredient is whipped with cream. Another main ingredient in most of the mousse recipe is egg whites. Egg whites are beaten till it forms stiff peak and then used, this sets the mousse and also gives that light taste.

But, I wanted my mango mousse to be egg free. Yeah, Eggless Mango Mousse. Mousse, in spite of its reputation, is really not that difficult to make, and, this recipe will prove it. I used canned Alphonso pulp mango pulp, but you can use fresh pulp as well. Also,  this mousse is bit desi (Indian) style, because it has ginger and lemon juice as well.

Without eggs then how did I set the mousse? Well I used a vegetarian gelatin also know as china grass or agar as we say in Hindi. Agar (china grass) is been used in Indian and Vietnamese cuisine since 1650’s. It is used to set desserts, jellies and sweets. It is easily available in any Indian grocery stores and online. If not you can use Dr. Oektor Veg-gel, it will also give same results.

Things to keep in mind before making mousse:

-chill the bowl and the whisk attachment in the fridge, this will help fasten the process for whipping the cream.

-Make sure you have ice/ice cubes in the freezer.

-Sugar and lemon juice quantity might differ based on the taste of mango pulp. So please taste and adjust.

-Do not over mix the mousse. Please remember to use fold and cut technique.

-Mousse needs to be chilled overnight-so plan accordingly.

Now there goes the recipe.

Ingredients:

1 can mango pulp (500 grams)
250 ml double cream
1/4 cup sugar (divided in 2 parts)
4 tablespoons china grass powder
1/4 cup milk
5 tablespoons water
2 tablespoon ginger juice (2 inch ginger)
1 tablespoon lemon juice

Method:

1. Grate ginger and strain out the juice. Keep it aside.
2. Soak china grass in cold water for 2 to 3 minutes.
3. Whip the cream. Keep adding little sugar and whip till you get soft peaks. Keep in fridge. (keep 5 table spoons of whipped cream separately in a bowl for garnish)
4. Mix milk, mango pulp, sugar and gelatin mix in a pan and let it boil on a medium to low heat. Keep stirring. Boil it bubbles appear.
5. Take a bowl and fill it with ice cubes. Now take another bowl and put it on ice cubes.
6. Sieve the mango mixture on the bowl kept on ice cubes. Make sure there are no lumps.
7. Now keep mixing the mango mix till it turns thick and begins to set. Take out ¼ cup of this mix and keep it aside. (for garnish)
8. Mix the whipped cream in the mango in small batches. Fold the cream.
9. Take the serving glasses and fill the mousse. Chill for 5 minutes.
10. Take the remaining ¼ cup of mango mix and put/layer 1-2 spoons on each glass. Chill again in fridge for 5 minutes.
11. Lastly take the remaining whipped cream in a piping bag and swirl it over the mousse.
12. Chill overnight and serve.

Notes:

You can garnish with mint leaves as well.

Fell free to throw in chopped nuts like pistachios, cashews or almonds.

You can also serve with chocolate chips.