What is Mousse
Mousse is a soft prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. A mousse may be sweet or savory. The dish is actually originated in France.
A dessert mousse can be made from pureed fruit or flavored custard mixed with gelatin, whipped cream or beaten egg whites. The dessert is chilled or frozen and generally molded.
About my recipe
As this is the session of the king of fruit Mango, I decided to make a mousse with mango. This is a perfect light desert for summer and it’s incredibly easy to make. I didn’t use gelatin or agar agar to set the mousse. Just used stiffed whipped cream to set my mousse. To make the mousse more interesting,I used coconut powder to this mousse, which gives extra flavour to the mousse . I think the combination of mango and coconut is heavenly. And yes, this Mango mousse is eggless.
- Preparation time: 20 min
- Cooking time: No cook recipe
- Serves: 4
- Difficulty level: Easy
- 1 cup fresh ripe Mango pulp
- 1/2 cup Whipping cream
- 1/4 cup Coconut powder
- 2 tablespoons powdered Sugar
- 1 pinch Salt
- Coconut flakes to garnish
- Pistachio powder to garnish
- Dry rose patels to garnish
Whip cream with a food processor unti stiff pick forms.Add in sugar powder in between whipping process.
Take 1cup of mango pulp or cut fresh ripe mango and puree in a food processor.
Slowly fold mango pulp to the whipped cream.
Also add in coconut powder and fold.
Avoid over mixing.
Take a dome shaped mould or small bowls.
Fill the moulds or bowls with the prepared mixture.
Keep in the refrigerator for 4-5 hours or overnight. Alternatively you can also place the moulds in the freezer for about an hour or two. I placed them in the freezer.
At the time of servings, take out mousse from the refrigerator/freezer.
Demould to serving plate, garnish with coconut flakes, pistachio powder and rose patels.Serve immediately.
Enjoy delicious,thick and creamy mango mousse with coconut flavour.