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.

Ingredients

• 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.

Method:

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

Opinion

Story of the last tamarind leaf
Updated 22 Jun 2021

Story of the last tamarind leaf

These journalists speak for all the troubled features of India’s democracy that Mr Modi didn’t tell the G7 about.
Understanding abuse
Updated 22 Jun 2021

Understanding abuse

Condemnations have been rare while there is no debate on the prevalence of such abuse beyond the Mufti Azizur Rehman case.
The roots of hate
Updated 21 Jun 2021

The roots of hate

The reference to being ‘out-populated’ is a popular theme in modern neo-Nazi and white supremacist thought.

Editorial

Describing OBL
22 Jun 2021

Describing OBL

FM Qureshi’s non-committal reply to question about Osama being a terrorist or a martyr has sent the wrong message to the world.
22 Jun 2021

A neglected sector

THE PTI legislators joined forces with opposition lawmakers in the National Assembly the other day to take their own...
22 Jun 2021

Air safari

THE resumption of PIA’s air safari flights to Skardu will hopefully attract international and domestic tourists,...
Poll consensus
Updated 21 Jun 2021

Poll consensus

If the govt is reluctant to take part in an APC on poll reforms, then it must ensure that parliament can be used for this purpose.
21 Jun 2021

Global displacement

THE number of globally displaced persons shared by the UN’s refugee agency in a report released on Friday is...
21 Jun 2021

KP budget

THE KP budget 2021-22 is a sort of please-all document that hands out something to almost everyone in the hope of...