Mango season is one of my favourite seasons, and this mousse is my favourite mango dessert! It's light, airy, and fresh, while still being creamy and decadent. I've made this mousse on a plenty of occasions, and it is always a crowd pleaser. Best of all- it takes very little effort to make!
Setting agents: Gelatine versus Agar Agar
I've made this mousse using gelatine and agar agar, and both versions were quite similar. Gelatine is made from animal collagen, while agar agar is a plant-based gelatine made from seaweed. Agar agar is the perfect option for vegetarians, but it's not as easily found as gelatine.
If using gelatine, read the package instructions and use enough to set 2 cups of liquid (don't use too much as we want this to stay light, airy and creamy, and we don't want it turning into jello!)
*Makes 6 individual servings*
*Note: Since this is a no-bake dessert and must be set in the fridge for a few hours, this is best made a day in advance.*
-1 1/2 cups of heavy whipping cream
-1 1/2 cups of mango puree (from a can)
-2 tsp of agar agar
-3 tbsp of granulated sugar
-1 tsp vanilla
-1 tsp of ground cardamom (optional, but adds a nice floral note, reminiscent of mango kulfi)
-crushed pistachios or chopped mangos for topping
In a pot, combine your mango puree and the agar agar. Once mixed, put this on your stove and heat this until you see bubbles forming. Turn off the heat and let it cool to room temperature. If you are using gelatine, follow the package instructions to bloom and dissolve the gelatine, then add it to your mango puree, and then allow the puree to cool to room temperature.
In your mixer, whip together your heavy cream and sugar.
Once soft peaks begin forming, add your vanilla and ground cardamom. Continue whipping until stiff peaks form. (Make sure not to over beat the mixture, as it will turn into butter!)
Once the mango puree has reached room temperature, add the mango to the whipped cream, while reserving 1/3 cup of the puree.
Fold in the mango puree carefully- be gentle as you still want the mango puree to be light and fluffy.
After it has been mixed well, and no streaks of mango are visible, divide the mousse between 6 cups.
Put the cups in the fridge to set, for at least 2 hours.
After 2 hours, top each cup with 1 tbsp of the reserved mango puree. Make sure the entire top of the mousse is covered in the puree.
Return your mousse to the fridge to set completely (overnight is best!)
To serve, top your mousse cups with chopped pistachios or fresh, chopped mangos.