Mango Mousse Without Gelatin is one of the best summer desserts recipe of the season. The season of Mango cannot pass me by without some creamy Mango Mousse.
Heavy Whipping cream is beaten until it gets fluffy and forms medium peaks. Then it is beaten some more with icing sugar and some sweetened condensed milk. Finally, mango juice is combined - little at a time – with this foamy whipped cream to make a creamy, fluffy, rich, and dense mango mousse.
Creamy, mango-ey mousse with the goodness of fresh and juicy mangoes and just a little hint of sweetness from sugar and condensed milk tastes like having an elegant summer dessert after a strenuous day at work.
Mangoes are a baker’s best friend. We can make so many things with Mangoes. Starting from Mango Mousse to Mango smoothies to Mango cheesecake, and etc. It is so friendly to other ingredients in the kitchen that you might actually want to pair it with anything you want.
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In fact, I really love this thing of pairing two distinct flavors on one plate. What if we paired Mango with some creamy, melty white chocolate, or what if we paired mangoes alongside some pomegranate? Well, I could go on and on. But, it will take us away from the beautiful bride that is the shows-stopper for tonight – our creamy mango mousse.
There are many people who use gelatin to make a mousse. But, I have made my mousse without gelatin. I just didn’t need it.
What is my secret to a rich and dense mousse?
I really prefer keeping this as a secret – if you know what I mean! But, you guys are everything to me. So, I’ll share it with y’all. I really beat the cream as much as I can. You see the lighter and fluffier the cream the more air goes into it. This foamy texture of the mousse makes it dense and richer. Some people beat eggs to get that fluffiness. While I try to use whipped cream to get that texture.
Is it Possible to Make Mango Mousse without Gelatin?
Yes! We do not need Gelatin for this Mousse recipe of mine. And yes, it sets perfectly well. You don’t even need agar agar for this recipe. All you got to do is just beat your cream and sugar well.
What to do if your Mousse gets runny?
Mousse is supposed to be fluffy and airy. In case your Mousse is runny you can add some corn starch along with some milk or water. Then, warm it up a bit. It will return to its usual thick consistency. Or Else if its not that runny then you can simply put it in the fridge for about an hour or two and it will thicken in there.
Why should we put the Mouse I the Fridge and for How long?
Mousse should always be set when you have them. This means you got to freeze it for some time and not have it right away. I know that creaminess will be tempting your taste buds but trust me a little wait goes a long long way. Especially for a French dessert like Mousse. So, cover it up with a plastic wrap and put it in the fridge for about 3-4 hours or more if you can.
For How Long can we store the Mousse in the Freezer?
This is an excellent question. The point is that we don’t make desserts like this every day. So it's better that we save some for later. So, we can over our mousse with a plastic wrap and freeze it up for about 2 months. Yes! Friends it can stay good in the freezer for up to 2 months.
Mango Mousse Without Gelatin or Eggs or Agar Agar
- 1 medium-sized Mango
- 1 Cup Heavy Whipping Cream
- 1 tablespoon Icing Sugar
- 1 tablespoon Sweetened Condensed Milk
- 3-4 petals rose petals
- 3-4 leaves fresh Mint leaves
- Cut out Mango cheeks and make a criss-cross pattern with your knife. Scoop out the Mango chunks and make a paste of them.
- In a medium-sized bowl take some heavy whipping cream and whip it until its creamy, frothy, and forms medium peaks.
- Add some condensed milk and whisk it in. Add some icing sugar (little at a time) and beat until light, frothy and airy.
- Add the mango paste- just one spoon at a time - and keep folding it with a spatula in your whipped cream and icing sugar mixer. Leave some whipped cream aside for decorations.
- Pour them in a Mousse Cup and let them set in the freezer for about 1 hour. Add the whipping cream on top and decorate with some mint leaves and rose petals.