This Mango Mousse with cardamom whipped cream is the perfect way to celebrate mango season! It is luscious and creamy, yet light and fluffy, bursting with sweet ripe mango in every bite.
Mango mousse recipes can be as simple as folding pureed mango with whipped cream. But, I wanted a mango mousse with intense fruitiness, and rich body.
This mango mousse recipe begins with sweet, ripe juicy mangoes pureed, thickened with gelatin, and I stir in chopped mangoes for even more fruit flavor. It is then lightened with whipped cream to make it light and airy.
You’ll make two batches of whipped cream. One is just plain whipped cream to fold into the mango mousse and the other is sweetened and flavored with ground cardamom to finish.
Mango mousse is delicious served like that, but I topped this with cardamom whipped cream, more mangoes just to make it look pretty. Pretty photos are always a bonus like the strawberry bites or rasamalai tres leches cake.
The key to using gelatin powder is to hydrate first in water before introducing to a hot liquid. That way it melts easily without clumping up. Gelatin protein has a stabilizing effect by suspending water into a mesh like semi solid matrix. It improves the texture by making the puree more viscous and resulting in a luxurious mouth feel.
Gelatin begins to melt and body temperature, contributing to a unique luxurious sensation in the mouth.
The word mousse is derived from the French word foam, which describes a light and airy dessert. It is usually made with chocolate or fruits with a form of air bubbles incorporated to give an airy texture. The aerator can be beaten eggs, whipped cream with occasional gelatin to thicken and stabilize. It can be made both sweet and savory.
Why you'll love this?
- Light, creamy, airy and luscious texture.
- Packed with sweet, juicy golden mangoes
- Super flavorful with saffron and ground cardamom.
Scroll down to the recipe card below for full information on ingredients and amounts.
How to make?
1.Hold the mango with one hand standing on its stem side down. Using a sharp knife, cut from the top of the mango, down one side of the pit (refer how to cut mango video). Then repeat with the other side. You will end up with two halves and a middle section that includes the pit.
2. Hold one half in the palm of your hand, gently score the flesh in a criss cross pattern, with the tip of a sharp knife, without cutting through the skin.
3 & 4. Using a large spoon, spoon the cut cubes away from the skin.
6 to 8. Add cut mango, sugar and saffron into a food processor or any blender and process until it is blend to a fine puree.
9. Hydrate gelatin. Add gelatin into a small bowl and add pour water over it. Let stand for 5 to 10 minutes.
10. Add blended mango puree into a saucepan and bring to gentle simmer over low heat.
11. Add bloomed gelatin and lemon juice into the puree.
Tip: Adding the powdered gelatin directly to the hot liquid , can cause the exterior of the of the gelatin granules to hydrate too quickly, making them clump together.
12. Continue cooking, stirring constantly for about 5 minutes or until gelatin is dissolved. Transfer mango mousse mixture into a bowl and place in the refrigerator to chill for 30 t0 60 minutes.
13 & 14. Add whipped cream into the chilled mixture, mix gently with a whisk until it smooth.
15 & 16. Fold chopped mangoes into the mango mousse mixture. Spoon into serving cups and top with cardamom whipped cream and more chopped mangoes. Chill in the fridge for at least 4 hours to set.
17. Add cold heavy cream, ground cardamom and sugar into a medium bowl.
Tip: It's crucial to use heavy cream straight from the refrigerator. According The Science of Good Cooking by Cook's Illustrated, heat will soften the butterfat in the cream, resulting in the liquid fat globules collapsing rather than holding the air bubbles together, that are introduced when whipping. Chilling the bowl and beaters help too!
18 to 20. Beat using a hand held electric beater into peaks form.
Pro tip: It's best to add sugar in the beginning of whipping, so that the granules have time to dissolve by the time the cream was fully whipped, instead of having a slightly grainy texture.
How to serve?
This mango mousse makes an easy dessert recipe, as shown in the photos with cardamom whipped cream and more chopped mangoes.
How to store?
Keep homemade mango mousse covered in the refrigerator for up to 3 days and serve cold straight out of the refrigerator.
To freeze: Freeze mango mousse portions for up to 2 months and allow it to thaw in the refrigerator before serving. Once defrosted, the mousse will still retain the texture and taste as before freezing. If you don’t plan to freeze, you should use it within three days in order to keep the best texture and flavor.
Pro tip: Glass can crack when frozen. So make sure that the container or jars are freezer safe before freezing.
- Don't over whip the cream. Stop whipping when peaks form or it is thick and holds itself. Be careful not to beat it any longer, or you will have butter.
- Let it set. Mango mousse should be chilled in the fridge for at least 4 hours to allow it to become firm.
- Use sweet mangoes. Best tasting fruit will make a tasty mango mousse.
- Adjust sugar. Increase the quantity of sugar if your mango isn't as sweet.
Knox gelatin powder is widely available in all major US grocery stores or Amazon. If you like a vegetarian alternative then use agar agar powder instead but you will need only about ½ teaspoon of agar agar instead of 11/4 teaspoons as recommended.
Absolutely! I like to freeze this mango mousse to extend the shelf life. Let it defrost in the refrigerator for at least 6 hours before serving.
Dessert mousses which is typically made using chocolate, pureed fruits or coffee, and then aerated using whipped cream or egg whites, are always eaten cold. Savory mousses which is usually prepared from poultry, seafood, foie gras or vegetables, are eaten as a first course or light entree, and are served warm.
Mousse is not whipped pudding. Pudding is a creamy dairy based cooked dessert that is usually thickened with cornstarch, tapioca or chia seeds like this chia pudding recipe. Mousse on the other hand is not cooked and thickened with beaten egg whites or whipped cream and hence much lighter and fluffier than pudding.
More mango recipes
- Place gelatin in a small bowl, pour 2 tablespoons water over it and let stand for about 5 to 10 minutes to bloom.
- Grind 1 ½ cups chopped mango, 6 tablespoons sugar and saffron into a fine puree. Add blended mixture into a small sauce pan and place over medium heat. Cook until it begins to simmer (don't let it come to a boil).
- Add bloomed gelation and lemon juice. Continue stirring for 2 to 4 minutes until gelatin is completely dissolved. Transfer mixture into a bowl and let chill in the refrigerator for 30 to 60 minutes to cool (not any longer). You don't want it to firm up to a jelly consistency. Pro tip: If you accidentally left it chilled for too long, then just leave the bowl at room temperature for 30 to 60 minute to help the mixture will loosen up.
- Place ¼ cup heavy cream into a medium bowl and beat with a hand held electric beater until thick and soft peaks form.
- Remove the chilled mango mixture from the fridge, whisk to redistribute settled mixture. Add the whipped cream and whisk gently, until it is smooth.
- Optional step - Fold ½ cup chopped mangoes into the mousse
- Divide mixture into serving glasses. Top with whipped cream (if using) and more chopped mangoes. Refrigerate for at least 4 hours to set.
Cardamom whipped cream
- Add ½ cup heavy cream, 2 tablespoons sugar and ½ teaspoon cardamom powder into a medium bowl. Beat with a hand held electric beater until thick and peaks form.
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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