Mango Mousse

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.

Course Dessert

Cuisine Indian

Keyword mango mousse

Prep Time 25

Cook Time 5

Resting time 6

Total Time 6 30

Servings Servings

Calories 385kcal

Author Maria Doss

Ingredients

1 ½ cups chopped mango (1 to 2 medium)
6 tablespoons sugar (adjust based on sweetness of the mangoes)
1 pinch saffron
1 ¼ teaspoon gelatin (½ packet)
1 tablespoon lemon juice
¼ cup heavy cream

Optional ingredients

1 cup chopped mango, diced into ½-inch cubes
½ cup heavy cream
2 tablespoons sugar
½ teaspoon cardamom powder

Instructions

Mousse

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.

Video

Notes

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.

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.

Nutrition