Mango season!!! Alas, not here. But everywhere else it is mango season. Yeah being down under sometimes does make me feel a teeny bit isolated from the rest of the world in terms of food and seasons. But the virtual world more than makes up for it and I am able to share my favourite recipes for the northern hemisphere to enjoy. I had shot a few mango creations back in our summer days for my stock photo agency. Food images however, don’t make sense to me without a delicious recipe or the story they narrate. So I always take the opportunity to make something quick and easy that I could photograph as well as serve to my friends. And of course, any excuse to eat mangoes or for that matter, even mousse!
This is one of the easiest mousse recipes I have tried out. Actually, I’ve eaten this kind of mousse a number of times back in India where patisseries and cafes would usually avoid the egg in desserts as they would cater to many vegetarian customers. Since the quantity of fruit puree is significantly higher to the quantity of cream, the fruit literally sings in your mouth. The cream is only there to give the eggless mango mousse a body and some extra creaminess. The colour and sweetness of this mousse will vary according to the type/variety of mangoes used.
I miss summer a lot and keep telling myself that Spring is around the corner. Hope you guys on the other side of the world are getting to eat heaps of mangoes and cherries. Enjoy them for me too:-)
Eggless Mango Mousse
Serves 3
1.5 cups pureed mango (about 2 large mangoes)
1/3 cup castor sugar (or according to taste)
1 tsp powdered gelatine
1/2 cup whipping/heavy cream
Place the mango puree, sugar and powdered gelatine in a medium saucepan and cook over low heat until gelatine dissolves. Cool to room temperature.
In a separate bowl, whip the heavy cream to soft peaks (peaks start to form but fall back in the bowl when lifted with a whisk/spoon). Add the mango puree to the cream and fold in till well blended.
Pour into serving glasses. Chill for 3-4 hours. When ready to serve, top with whipped cream, fresh mangoes, fresh basil or grated white chocolate. Enjoy!
Easy, accessible ingredients once again my friend! How lovely it is to see your wonderful page pop up in my blog list this morning! Happy day, dear Sonali!
Glad you did share this recipe and pic, looks awesome. in Canada mangos are always imported so never fresh off the tree. I’ll trade you a bit of cool weather, heat wave here in the 40s C with humidity!
This looks amazing and sounds totally do-able! We love mango season and we just had some amazing ones after dinner tonight. If I can save any mangos from being eaten, I know my husband would adore this dessert. Looks so beautiful in the flutes, too.
Hi Sonali I made this last weekend. Came out Veryyummy. Everyone loved it at home. Thanks.
Wow looks gorgeous
Hello Sonali! Love this simple but luxurious recipe. Mango season is our favourite ! I know it is odd when the rest of the world is celebrating summer, you are celebrating winter. However, we would be delighted to try your recipes any season or any time. Take care
I’ve always wondered about the vast difference in the weather and seasons, must be hard especially being a food blogger. But, you do it so well.
This is simply a gorgeous dessert, classic and so yum!
Looks lovely Sonali!