Finally, mangoes are here! It’s the only thing in these hot summer months that I like, besides falsas of course. Now I am going to be indulging in mango mania and having it in as many ways as I can, since the good mangoes finish over soon.
I have shared the recipe of mango kulfi and ice cream here earlier, so now let me show you another way to enjoy this king of fruits, with a super easy recipe of mango mousse. It’s not a traditional mousse with gelatine or eggs, but its texture is still rich and smooth enough to qualify for a mousse. And what is the best part is that it needs just three ingredients and a very simple and quick process to get it ready.
Just perfect for when you want a smooth and silky desert, and also when unexpected guests arrive and you want to impress them with your culinary skills.
I have used a little condensed milk as it adds a sweet richness that sugar doesn’t have. But if you are counting your calories and don’t want it too sweet, you can skip it. Without condensed milk, I found the taste very flat as mangoes are not very sweet, but more of the tangy kind.
• 1 cup whipping cream (or a 200g pack)
• 1/4 cup condensed milk
• 1 cup mango pulp (of 2-3 mangoes)
• For garnishing: Keep aside 2 tablespoons of the whipped cream and few mango pieces to add on top.
In a blender or food processor, add the mango pieces and blend until smooth. In a bowl, add whipping cream and mix it for five minutes until you have soft peaks. Since it is very hot these days, make sure your cream was refrigerated and is cold. You don’t have to whisk it as much as you would when icing or topping something.
Add the mango pulp to the cream and mix well by folding with a spoon or spatula. Add the condensed milk and fold until everything is well combined. You can taste the mixture at this point and see if the sweetness is according to your taste, otherwise add more condensed milk.
Pour the mousse into glasses or in a large bowl. I used small dessert bowls made about eight bowls. Garnish the top with mango pieces and a tablespoon of plain whipped cream set aside in the beginning.
The taste and texture comes out best when chilled. Cover each glass with foil or cling film and refrigerate for a couple of hours or overnight. You can also keep it in the deep freezer for 15-30 minutes, but not too long to freeze it.
Published in Dawn, Young World, June 5th, 2021