Mango Mousse – Easy Recipe!

Do I have to use Gelatin?

In short the mousse will not have such a firm structure after thawing but it should resume roughly its original state. You should perform individual portions since gelatin is absent to avoid concerns about texture differences. Gelatin provides exceptional ability to maintain light and fluffy cream texture that creates luxurious mousse consistency.

Whip It stands as an exceptional substitute for gelatin because this vegan product from Dr. Oetker makes cream retain stability effortlessly. The product is accessible for one pound in the baking section at my grocery store where I frequently employ it in my Chocolate Mousse Tart.

How do you use Powdered Gelatin?

The process is remarkably simple.

Gelatin powder must be added to a small volume of cold water then let it rest for 5 minutes.

You will need to heat the mix in the microwave for 20 to 30 seconds before mixing it thoroughly until the gelatin dissolves.

The product needs to reach room temperature before usage. Use a sieve to add the powdered substance into desserts after measuring it because of possible undissolved granules.

What kind of mango should I use for the puree?

Your choices consist of fresh mango and tin containers holding alphonso puree as well as kesar mango puree. Fresh mango users need to check the natural sweetness before deciding on the appropriate amount of sugar. Alphonso puree cans contain their own added sweetener since the whipped cream requires extra sugar to reach completion.

My selection favors the Kesar Mango puree because I enjoy its flavor more than Alphonso puree which I have used in this preparation. I typically put only single servings of puree into freezer containers due to poor consumption rate. The liquid puree from Kesar Mango works well for making both drinks like mango milkshakes and mango lassi.

How can I use this Easy Mango Mousse?

• Dessert cups layered with crushed digestive biscuits and fresh mango.
• In a trifle with pound cake, strawberries or mangos, and a sweetened cream cheese layer In a tart. The mixture easily fits into store-made mini tart shells when you need cute presentation or you can also choose to use a large one. Please insert two teaspoons of gelatin that dissolves in one-third cup water when preparing the recipe. The mixture has touched firmness but remains softer than what was shown in the spoon picture above.
  

  Easy Mango Mousse

  Ingredients

  • 1.5 tsp gelatin
  • 4 tbsp water
  • 2 cups whipping cream
  • ⅓ cup sugar
  • 1 ½ – 1 ¾ cup mango puree (see notes)
  • ½ tsp cardamom powder (optional)
    

    Instructions

    • Sprinkle powdered gelatin over the water and let it sit for 4-5 minutes.
    • Heat the mixture for 20-30 seconds in the microwave and stir – the gelatin should dissolve entirely
    • Whip 2 cups of cream in a large bowl on medium speed until soft peaks form – this can take anywhere from 4-8 minutes.
    • Add the sugar and whip until stiff peaks form. When you lift your beaters from the cream it make peaks that will stand up Blend together the mango puree and cardamom powder while occasionally using a spatula to fold the puree from the bottom (see video) for equal distribution. Do not stirr

      • Pour your gelatin in through a sieve and beat for 10 seconds. Place the mango mousse into serving dishes before refrigerating it for a minimum of two hours. The mango mousse can stay fresh in the refrigerator for a maximum of four days.

        Notes

        The mango puree quantity has two options: 1 ½ for a mellow mango flavor and 1 ¾ for a stronger one depending on your preference. Pick whatever you prefer!