Eggless Mango Mousse Recipe From Scratch

Eggless Mango Mousse Using Pectin Powder : Last week we purchased a first mango box in Indian store for this summer. We have been waiting for it to ripe and after 4 days it ripen completely. My family except me like to have the mangoes as it is. But the foodie in me always things to add mangoes in dessert. So I felt some chilled desserts for school returning kids makes a refreshing snack. Also, I had a half packet pectin, sitting in my

pantry for a while. So I planned and quickly prepared this delicious eggless mango mousse in just 10 minutes of time. I already have a medium firm Mango Mousse version compared to it this version is very light and airy with reduced vegetarian gel ie pectin.

How to Use Agar Agar in Recipes

Instead of agar agar you can use pectin powder as well for this mango mousse recipe. Since mousse is a light and fluffy textured dessert I used pectin powder in the video recipe.

For Soft Setting 1 cup of Mango Mousse needs 1tsp of Pectin Powder and Pectin : Agar Agar is 3: 1 so 1 cup mousse needs 1/3tsp Agar Agar Powder. So if using 3 cups of prepared mousse use 3tsp pectin powder or 1tsp Agar agar powder.

Example this Mango Mousse recipe and here I used 2tsp of Pectin Powder for 2.25cups of mousse approx.

For medium firm setting 1 cup needs 1/2 to 3/4tsp Agar Agar powder.

Example Eggless Mango Mousse Recipe

For firm setting 1 cup needs 1tsp to 1.5tsp of Agar Agar Powder

For extra firm each cup needs 2tsp agar agar powder.

Example for extra firm setting is Eggless Mango Mousse Cake with Mousse glaze in cake and Mango Jelly.

Mango Mousse Ingredients

Yields 2.5 Cups of Mango Mousse and Serves 4 People

Mango Puree – 1 Cup PLUS
Icing/Powdered Sugar – 1/4 Cup OR
Mango Preserves – 1 Cup
*Heavy Cream/Whipping Cream – 3/4 Cup + 1/4 Cup (for topping mousse)
Pectin Powder – 2tsp or Agar Agar Powder 2/3tsp to 1tsp
Mango Juice or Cold Water – 3 Tbsp
Mango or Vanilla Essence – 1/2tsp OR
Cardamom Powder – 1tsp
Chopped Mango/Strawberry/Any fruits – (Optional)

When heavy cream is whipped 1 cup cream yields 2 cup of whipped cream approximately

Mango Mousse to Fill Cake Layers

I usually use a minimal quantity of agar agar to prepare mango mousse which is enough for a light and airy mousse. And it is good to have as it is in a single serve cup. But for the Mango mousse cake I added a bit more agar agar since it is used to fill each cake layer which needs little firmness to hold its shape.

Yields Mango Mousse 2.5 Cups

Heavy Cream – 3/4 Cup
Mango Preserves – 1 Cup
Agar Agar Powder – 1.5tsp
Cardamom Powder – 1tsp (replace with Mango Essence)
Mango Juice or Cold Water – 3 Tbsp

Mango Mousse Preparation

• Wash and peel the mangoes, remove the flush and grind it to smooth puree.
• You can grind sugar along with the fresh mango pulp or 
• Cook the mango puree with sugar for 2-3 minutes in low- medium flame until sugar dissolves and raw smell from puree disappears.
• So for this recipe either use fresh mango puree or store bought mango pulp or cooked mango preserves.

• Dissolve agar agar / pectin in cold water or mango juice for 5 minutes or until bloom (pectin won’t bloom).
• Once it absorbs liquid do cook the mixture until lumps in the mixture gets dissolved completely.
• Once it dissolved the gel mixture looks glossy and lump free.
• Let it cool meanwhile whip the cream.
• In a wide chilled bowl add heavy cream.
• Whip the cream till you get soft peaks.
• Add mango puree, prepared gel mixture (makesure its at room temprature), mango flavor to the whipped cream.
• Whip gently until all combined (don’t over work) and until the mixture gets medium or stiff peaks like shown in the video tutorial.
• Adjust sugar using icing sugar or powdered cane sugar.
• Scoop the prepared mousse and add it to chilled serving/decorative bowls.
• Tightly wrap the mango mousse and refrigerate (not in freezer) to set well.
• It takes 4-5 hours for the mousse to set.

• Top it with reserved whipped cream (Pic 4, I used Wilton 1M tip)/cherry or any fruit you wish and serve chill.

Recipe Card

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Eggless Mango Mousse

Prep Time

10 mins

Cook Time

5 mins

Resting Time

4 hrs

 

Eggless Mango Mousse using Pectin

Course: Dessert

Cuisine: Indian

Servings: 4

Author: Sangeetha Priya

Ingredients

• Mango Puree – 1 Cup PLUS
• Icing/Powdered Sugar – 1/4 Cup OR
• Mango Preserves – 1 Cup
• *Heavy Cream/Whipping Cream – 3/4 Cup + 1/4 Cup for topping mousse
• Pectin Powder – 2tsp or Agar Agar Powder 2/3tsp to 1tsp
• Mango Juice or Cold Water – 3 Tbsp
• Mango or Vanilla Essence – 1/2tsp OR
• Cardamom Powder – 1tsp
• Chopped Mango/Strawberry/Any fruits – Optional
• When heavy cream is whipped 1 cup cream yields 2 cup of whipped cream approximately

Instructions

1. Wash and peel the mangoes, remove the flush and grind it to smooth puree.
2. You can grind sugar along with the fresh mango pulp or
3. Cook the mango puree with sugar for 2-3 minutes in low- medium flame until sugar dissolves and raw smell from puree disappears.
4. So for this recipe either use fresh mango puree or store bought mango pulp or cooked mango preserves.
5. Dissolve agar agar / pectin in cold water or mango juice for 5 minutes or until bloom (pectin won’t bloom).
6. Once it absorbs liquid do cook the mixture until lumps in the mixture gets dissolved completely.
7. Once it dissolved the gel mixture looks glossy and lump free.
8. Let it cool meanwhile whip the cream.
9. In a wide chilled bowl add heavy cream.
10. Whip the cream till you get soft peaks.
11. Add mango puree, prepared gel mixture (makesure its at room temprature), mango flavor to the whipped cream.
12. Whip gently until all combined (don’t over work) and until the mixture gets medium or stiff peaks like shown in the video tutorial.
    
13. Adjust sugar using icing sugar or powdered cane sugar.
14. Scoop the prepared mousse and add it to chilled serving/decorative bowls.
15. Tightly wrap the mango mousse and refrigerate (not in freezer) to set well.
16. It takes 4-5 hours for the mousse to set.
17. Top it with reserved whipped cream (Pic 4, I used Wilton 1M tip)/cherry or any fruit you wish and serve chill.
    

Recipe Video