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Rich, creamy, light, and airy Eggless Mango Mousse, made with just 4 ingredients is absolutely delicious and super easy to make.

Mango mousse is one of the easiest desserts you can make. With just a few ingredients, the Mango Mousse doesn't require proficient cooking skills and can be ready in under 10 minutes.

Another best part about it is that you can make it ahead of time and let it chill in the refrigerator.

Looking for some more reasons to entice you? Here's one more, this mango mousse is eggless and gelatin-free. A dessert for everyone, vegetarian and non-vegetarian alike.

Isn't it just perfect?? A scrumptious dessert that will wow your guests and win you accolades, and you don't need to make any extra effort for it.

Now, what if I told you that you don't even need to wait for the mango season for it? You can make it all year round. Yes, you can. All you need is a good quality unsweetened mango pulp available in prepackaged tins.

Every year when the Mango season comes, I think of making this delicious mango mousse with fresh Alphonso Mangoes. But alas, that's just a dream. Alphonso mangoes are devoured by my son even before I think of making something out of them. And, of course, here in the US, you do not get large quantities of the exclusive breed of the king of fruits.

Using a good quality mango pulp is the key to getting the best flavored Eggless Mango Mousse.

Why should I make Mango Mousse?

• It is super easy!

• Ready in just 10 minutes

• Absolutely delicious

• Make ahead dessert

• Definite crowd pleaser

• Mango! Mango! Mango!

What is a Mousse?

Mousse is a light and airy dessert made with whipped cream, eggs, gelatin, and flavoring. Mousse can be either sweet or savory and is made light and airy by incorporating air bubbles. Since it already has eggs and whipped cream to make it light and airy, gelatin is usually an optional ingredient in the mouse with eggs.

However, when you make an eggless sweet mousse, you need some setting and stabilizing agent. Hence, sometimes you need to use agar agar, a vegetarian substitute for the gelatin or eggs, to set the Mousse.

How to make Mango Mousse

Ingredients for Mango Mousse

Mango Pulp - You can either use fresh Mango to make pulp or use the one available in the prepackaged tins.

Heavy Cream - Use high-fat content heavy cream for the best results.

Sugar - This is optional. If your mango pulp is nice and sweet and you are trying to avoid sugar, you can skip this. I have just added a couple of tablespoons as per my preference.

Agar agar - Agar agar is the setting agent that helps Mousse hold its shape and texture. However, you can always skip this if not available. Also, this is eggless, so a perfect setting agent for the ones who do not eat eggs.

Step-by-step instructions for Eggless Mango Mousse

Take a big bowl and place it in the freezer for 30 minutes to chill. This step is optional but recommended for quick and best results.

Take a small bowl with some water, add some agar agar, and mix it well. Set it aside for later.

Place a pan on medium heat and add the mango pulp, followed by sugar and agar agar.

Heat and stir the pulp till the agar agar is completely dissolved.

Switch off the heat, and do not boil the mixture, as we don't need to cook it. This step is only to dissolve the agar agar. Let the mango pulp to room temperature but do not let the agar agar set and hold shape.

When the mango pulp is still warm, get the chilled bowl out of the freezer and place it in an ice bath. Pour the cold whipping cream into the chilled bowl and whip up the heavy cream to soft peaks using a hand mixer set on medium speed.

Be careful not to overwhip the heavy cream to stiff peaks, as we need the mango mousse to have a creamy, fluffed, pourable consistency.

Add the cooled-down mango pulp mixture to the whipped heavy cream and slowly fold it into the whipped cream. Do not over-mix or whisk in the mango pulp, or the Mango mousse mixture will become too runny and lose its texture.

Pour the Mango Mousse mixture into the glass or bowl to set. Place the bowls in the fridge for 4 to 5 hrs to chill and set.

Note that the color of the mango mousse will vary depending on the type of mango used. Alphonso gives the Mango Mousse a beautiful bright color and the best flavor.

Serve the eggless mango mousse chilled, and enjoy it with your friends and family.

You can also check out these simple desserts recipes

Frequently Asked Questions (FAQs)

Can you make Eggless Mango Mousse without agar agar?

Yes, you can make the mango mousse without agar agar. Agar agar is an optional ingredient but definitely recommended for the best texture. You can make mango mousse with just three ingredients too. The Heavy cream, mango pulp, and sugar.

However, I would highly recommend not to skip agar agar as you won't get the well set, perfect textured mousse that you are aiming for.

How to make mango mousse with gelatin?

If you have no aversion to non-vegetarian ingredients in this recipe, then you can always replace agar agar with gelatin with a 1:1 ratio. Only when you use gelatin you do not need to heat up the pulp. You can just bloom the gelatin, melt it and add it to the mousse mixture in the end.

How long will the Mango Mousse last?

The mango mousse covered with plastic wrap will last well for 4 to 5 days in the refrigerator.

What type of heavy cream do I need for the Mango Mousse?

For the rich and delicious mousse, you need a high-fat content heavy cream. A high-fat content heavy cream whips up beautifully and holds the shape and texture.

Can you use this Mango Mousse recipe to make Mango Mousse cake?

Yes, you can use this mango mousse recipe to make a mango mousse cake. Use this as the mousse filling in the cake layering.

How to make the mango mousse vegan?

You can replace the heavy cream with coconut cream or any other vegan cream. But coconut cream would compliment the tropical flavors of mango perfectly and bring out the best result as compared to other vegan creams.

Can you freeze Eggless Mango Mousse?

No, freezing the mango mousse is not a good option, as the texture might change when you thaw it. If the texture breaks, you won't be able to whip it again to fix the problem.

How to make mango pulp from fresh mangoes?

Firstly, peel the mangoes and cut the mango and remove the seed. Using a blender or mixer, puree the mangoes to the pulp. Strain it using a sieve to remove any chunky parts from the pulp. A quick piece of advice would be to use Alphonso mango for the best color and flavor. When you use some other mangoes, you might get a lighter color and different flavors.

HAVE YOU TRIED THIS RECIPE?

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