Creamy And Rich Mango Mousse (Without Gelatin) is sweet, fluffy, and full of mango flavor. Using just 5 ingredients, it comes together in minutes and sets in the refrigerator. It's an easy, hassle-free dessert!
WHAT IS MANGO MOUSSE?
Creamy And Rich Mango Mousse (Without Gelatin) is sweet, fluffy, and easy to make. Originally from France, Mango Mousse has become popular in Pakistan, where many have their own version—this is mine. It's a favorite dessert in fancy Pakistani restaurants in Pakistan.
Mango-based desserts are incredibly popular in Pakistan, reflecting the nation's deep love for mangoes. The affection for this tropical fruit is as strong as the passion for classic Pakistani recipes.
This Pakistani dessert recipe is exceptionally creamy, thanks to the smooth heavy whipping cream and fluffy egg white. It's even fluffier than my Anday Ka Halwa or Mango Delight.
DOES MANGO MOUSSE HAVE GELATIN?
While some mango mousse recipes use gelatin, this one does not. In fact, most authentic mousse recipes typically don't include gelatin.
INGREDIENTS YOU'LL NEED!
- Mangos- I used Costco's Ataulfo Mango, they work well for me as I am no where a big city so I don't have access to any delicious Pakistani Mangos.
- Sugar and salt- Just need some sugar and just a pinch of salt goes a long way.
- Heavy Whipping Cream- After Whipping the cream to stiff peaks just stick the cream back in the fridge until the instructions call for it again.
- Egg White- Whipping the egg white until stiff peaks is an extremely crucial step.
HOW TO MAKE MANGO MOUSSE?
In a blender, add mangos, store-bought mango puree, vanilla extract, sugar, and salt and blend it.
Heavy whipping cream whipped by a hand blender.
Egg white until stiff peaks.
Then Add the whipping cream, mango mixture, and egg white and fold it in.
Fold until everything is combined.
Enjoy!
HOW TO STORE IT?
This Mango Mousse isn't suitable for freezing, but it can be stored in the fridge for 3-4 days. I usually seal the bowl with plastic wrap to keep it airtight. When hosting, you can prepare this Pakistani dessert a day or two in advance. The care for this mousse is quite similar to how you'd handle Authentic Kheer.
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Let's Make Mango Mousse!!!
Creamy And Rich Mango Mousse (Without Gelatin)
Equipment
- blender
Ingredients
- 3 mangos sliced
- ½ cup mango puree store-bought
- ¼ cup granulated sugar
- ½ tsp pure vanilla extract
- a pinch salt
- 1 egg whites
- 1½ cup heavy whipping cream
Instructions
- In a blender, add 3 sliced mangoes, store-bought mango puree, vanilla extract, sugar, and salt.
- Blend until smooth.
- In a medium size bowl, add heavy whipping cream with a hand blender whip it until stiff peaks.
- Place the whipped heavy whipping cream bowl in the refrigerator.
- In another medium size bowl, add egg white and whip the egg white until stiff peaks with a clean hand blender.
- Set aside.
- Get the heavy whipping cream bowl out the refrigerator add the mango mixture from the blender.
- With a spatula fold it in. (See video how to fold.)
- Add the stiff peak egg whites to the heavy whipping cream mixture bowl.
- With a spatula fold it in. (See video how to fold.)
- Seal with the Saran Wrap or an air-tight lid.
- Store it in the refrigerator for at least 4 hours to overnight.
- Enjoy!
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