Eggless Mango Mousse Recipe
Fresh Mangoes – 3 Number or Pulp 1and1/2 Cups approx
Dark Brown Sugar – 3 Tbsp (Optional)
Sugar – 1/2 Cup or More
Heavy Whipping Cream – 240ml
Agar Agar Powder – 2.5tsp
Peel the mangoes, remove the flush part and grind to make puree.
Mix with sugar heat the mixture when it starts boiling remove from heat. Dissolve the gelatin in cold water, microwave it for 30 secs(or till the gelain dissolves) and add to the puree.
Allow to cool meanwhile prepare the whipped cream. Fold with the mango puree/gelatin mixture. Refrigerate in decorative bowls for 45mins to set well. Serve Chill.
1. If the mousse is not falling while you flip keep in room temp for a while then separate the bowl and mousse with spatula/knife and then try to flip it.
2. Adding brown sugar enhances the color.
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